Ingredients
Coarse salt
1 pound rigatoni, or other tubular pasta
2 tablespoons extra-virgin olive oil
2 garlic cloves, minced (about 1 tablespoon)
1 pound hot Italian sausage, removed from casing and crumbled
1 cup dry white wine
1 cup heavy cream
1/4 cup finely chopped fresh flat-leaf parsley
2 teaspoons finely chopped fresh rosemary
1/2 teaspoon crushed red-pepper flakes
Freshly ground black pepper
1 large head escarole, cut horizontally into thirds and stemmed
Parmesan cheese, for shaving
Preparation
Bring a large pot of water to a boil. Add salt and pasta; cook 2 to 3 minutes less than package instructions. Drain pasta.
Meanwhile, in a Dutch oven, heat oil over medium heat. Add garlic; cook, stirring, until fragrant, about 1 minute. Add sausage; cook, stirring, until cooked through, about 6 minutes. Pour in wine; stir to deglaze pan. Add cream, parsley, rosemary, and red-pepper flakes; season with salt and pepper. Bring to a simmer. Add escarole; cook, stirring occasionally, until just wilted, 8 to 10 minutes.
Stir pasta into skillet; cook until cream has started to thicken and pasta is al dente, about 3 minutes. Garnish with cheese, and serve.
