Now we’re home trying to catch up on all the mundane things we left behind so cooking is still either non-existent or the easy go-to standards. Here’s one of those that you’ll enjoy.
- Italian Sausage, 1 to 1.5 pounds
- Penne. 1 pound
- Escarole, 1 large head
- Garlic, 8 or more cloves
- Fresh Rosemary
- Red Bell Pepper
- Olive Oil
Snip the rosemary.
Mince the garlic and slice the pepper.
Rinse the escarole and shake out the excess water.
Chop it up.
Heat a bit of olive oil over medium heat.
Add garlic and pepper.
Stir in the rosemary and cook over medium low to low heat until the pepper is nice and soft. Remove from heat and set aside until the sausage and pasta are done.
Meanwhile, grill the sausage and boil the water for the penne.
Once the penne is in the water and the sausage is off the grill, put the garlic and peppers back on medium-low heat and add the escarole. Cook until escarole wilts and softens.
While the escarole cooks, slice the sausage.
Add the sliced sausage to the vegetable mixture.
Drain the penne and add it to the vegetable mixture, along with a cup or so of the pasta cooking water.
Stir well and cook for a few minutes over medium-low heat, until it’s all well-blended.
Serve with fresh Parmesan or Asiago cheese and a loaf of Italian bread.