Pasta Shells With Escarole, Sausage, and Cheese

1. 1

   Cook escarole ribbons in large pot of boiling salted water until tender, about 5 minutes.

2. 2

   Using slotted spoon, transfer escarole to strainer and drain, keeping water boiling.

3. 3

   Add pasta shells to boiling water; cook pasta shells until 'al dente', stirring occasionally.

4. 4

   Ladle out 1/2 cup cooking water; reserve.

5. 5

   Drain pasta shells; return to pot.

6. 6

   Meanwhile, heat 1 teaspoon olive oil in large nonstick skillet over medium-high heat.

7. 7

   Add sausage; saute until cooked through, breaking up with fork, about 5 minutes.

8. 8

   Add remaining olive oil, onion, and fennel seeds; saute until onion is almost tender, about 6 minutes.

9. 9

   Stir in tomatoes, escarole, and reserved 1/2 cup cooking water; simmer until heated through, about 3 minutes.

10. 10

    Season with salt and pepper.

11. 11

    Add sausage mixture to pasta; toss.

12. 12

    Transfer to bowl.

13. 13

    Sprinkle with cheese.

14. 14

    That's it!

* Per serving · 4 servings · Values may vary.

No additional tips available.