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Shells with Escarole, Sausage, and Cheese
Shells with Escarole, Sausage, and Cheese
(Conchiglie con Scarola, Salsiccia e Formaggio)
 
 
Ingredients:

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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