MEZZI RIGATONI WITH SAUSAGE
Serves: 6 1 tsp (5 mL) salt, plus more for the pasta water 3 tbsp (45 mL) olive oil 1 1/4 pounds (625 g) sweet Italian sausage, removed from casing 3 cloves garlic, thinly sliced 1/4 tsp (1 mL) crushed red pepper flakes Outer leaves from 2 heads escarole, coarsely chopped (about 10 cups/1.2 L) 1 pound (500 g) mezzi rigatoni or other tubeshaped pasta 1 1/2 cups (375 mL) chicken stock 1 cup (250 mL) grated Grana Padano cheese
1. Have a large pot of salted water ready for boiling the pasta. Heat oil in large, heavy frying pan over medium heat.
2. Add sausage to hot oil, breaking the meat up as it cooks until no longer pink, about five to six minutes.
3. Add garlic and red pepper flakes to the oil and let sizzle one minute. Then add the escarole, in batches if necessary, and season with the salt. Cover pan and let escarole wilt, about three to four minutes.
4. Add pasta to the pot of boiling water. As it cooks, uncover frying pan and add chicken stock. Bring to a simmer and cook just until escarole is tender and sauce has reduced by half, about five minutes.
5. When pasta is al dente ( just softened), remove from water with slotted spoon and transfer to the frying pan, tossing to coat it with the sauce. If sauce seems dry, moisten with a little pasta water.
6. Turn off heat and sprinkle with cheese. Toss and serve at once.