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- Shells with Escarole, Sausage, and Cheese
- (Conchiglie con Scarola, Salsiccia e Formaggio)
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- Ingredients:
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One 14 to 15-ounce head of escarole, cut crosswise into 1-inch wide ribbons (about 10 cups)
4 teaspoons extra virgin olive oil
10 ounces sweet Italian sausage (about 3 links), casings removed
1 large red onion, cut through root end into thin wedges
3/4 teaspoon fennel seeds, crushed
3 tablespoons thinly sliced drained oil-packed sun-dried tomatoes
3 tablespoons grated Pecorino Romano cheese
8 ounces medium pasta shells (about 3 and 1/2 cups)
Directions:
Cook escarole ribbons in a large pot of boiling salted water until tender, about 5 minutes.
Using slotted spoon, transfer escarole to strainer and drain, keeping water boiling.
Add pasta shells to boiling water.
Cook pasta shells until just tender, stirring occasionally.
Ladle out 1/2 cup cooking water. Reserve.
Drain pasta shells. Return to pot.
Heat 1 teaspoon olive oil in large nonstick skillet over medium-high heat.
Add sausage.
Saute until cooked through, breaking up with fork, about 5 minutes.
Add remaining olive oil, onion, and fennel seeds.
Saute until onion is almost tender, about 6 minutes.
Stir in tomatoes, escarole, and reserved 1/2 cup cooking water.
Simmer until heated through, about 3 minutes.
Season with salt and pepper.
Add sausage mixture to pasta.
Toss.
Transfer to bowl.
Sprinkle with cheese. Makes 4 servings.
That's it!
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