Get ready to tantalize your taste buds with a delightful dish that brings the heart of Italy right to your kitchen! This Rigatoni with Sausage and Escarole is not just a meal; it’s an experience filled with rich flavors and comforting textures. Imagine perfectly cooked rigatoni enveloped in savory Italian sausage and vibrant, tender escarole, all brought together with a hint of garlic and a sprinkle of Parmesan cheese. Whether you're looking for a quick weeknight dinner or a dish to impress your guests, this recipe is sure to become a favorite. Ready to dive into a culinary adventure? Let’s get cooking!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 12 oz rigatoni pasta
- 1 lb Italian sausage, casings removed
- 1 head escarole, chopped
- 3 cloves garlic, minced
- 1/4 cup olive oil
- Salt and pepper to taste
- Parmesan cheese for serving
Instructions
- Fill a large pot with water and add a generous amount of salt. Bring to a rolling boil over high heat.
- Add rigatoni to the boiling water and cook according to package instructions until al dente, typically 8-10 minutes. Reserve 1 cup of pasta water before draining.
- While pasta is cooking, heat olive oil in a large skillet over medium-high heat. Add Italian sausage, breaking it into small crumbles with a wooden spoon.
- Cook sausage for 6-7 minutes, stirring occasionally, until it's browned and no longer pink.
- Add minced garlic to the skillet and sauté for 30-45 seconds until fragrant, being careful not to burn.
- Add chopped escarole to the skillet and cook for 2-3 minutes until it begins to wilt and soften.
- Drain the cooked pasta and add it directly to the skillet with the sausage and escarole.
- Toss everything together, adding reserved pasta water as needed to create a light sauce and help the ingredients combine.
- Season with salt and freshly ground black pepper to taste.
- Serve hot, garnishing with freshly grated Parmesan cheese on top.
Tips
- Perfectly Salty Water: Make sure to add a generous amount of salt to the boiling water before cooking the rigatoni. This is your chance to season the pasta from the inside out, enhancing its flavor.
- Don’t Skip the Pasta Water: Reserve that cup of pasta water! It’s a secret weapon for creating a silky sauce that binds all the ingredients together beautifully.
- Cook the Sausage Thoroughly: Break the sausage into small crumbles and ensure it’s cooked through until browned. This adds a delicious depth of flavor to the dish.
- Mind the Garlic: When sautéing garlic, keep a close eye on it. It only takes a few seconds to go from fragrant to burnt, which can ruin the dish.
- Toss with Care: When combining the pasta with the sausage and escarole, toss gently but thoroughly. You want every piece of pasta coated in that delicious sauce!
- Garnish Generously: Don’t be shy with the Parmesan cheese! A generous sprinkle on top not only adds flavor but also makes for a beautiful presentation.
- Experiment with Greens: If escarole isn’t available, feel free to substitute with other greens like kale or spinach for a different twist on this classic recipe.
Nutrition Facts
Calories: 650kcal
Carbohydrates: 55g
Protein: 30g
Fat: 35g
Saturated Fat: 12g
Cholesterol: 85mg
