penne with sausage and escarole
 

2 teaspoons minced garlic
1 bunch escarole or mustard greens, rinsed, stemmed, and torn into bite-sized pieces
100g grated Parmigiano-Reggiano cheese
1/4 teaspoon crushed red pepper
700g sweet Italian sausage, casings removed
1 1/2 teaspoons freshly ground black pepper
1 teaspoon olive oil
2 medium onions, finely chopped
1 red pepper, finely chopped
1/2 teaspoon salt, plus more for the pasta water
450g penne pasta

Bring a large pot of salted water to a boil. Add the penne and cook until just tender, about 11 minutes. Drain the pasta in a colander, reserving 250ml of the cooking water, and set aside.

While the water is heating and the pasta is cooking, heat the olive oil in a 14-inch saute pan over medium heat. Add the onions, bell pepper, 1/2 teaspoon salt, and black pepper, and cook until the vegetables are soft, about 4 minutes. Add the sausage and cook, breaking the pieces up with the back of a wooden spoon, until browned, 6 to 8 minutes. Add the garlic and escarole, and cook for 5 minutes longer.

Add the cooked pasta and the reserved cooking water, and stir gently to combine. Simmer just until everything is heated through, about 2 minutes.

Transfer the mixture to a large serving bowl. Add the cheese and crushed red pepper, and toss to combine. Drizzle with the extra-virgin olive oil, and serve immediately.