Sausage And Escarole Pasta

• 1 lb. hot Italian sausage, removed from casing
• 2 Tbsp. olive oil
• 1 1/2 tsp. minced garlic
• 1 tsp. salt
• 1 medium-size red pepper, cut into strips
• 1 head escarole
• 1 lb. bowtie pasta, cooked and drained (reserve 1/4 c. cooking water)

1. Crumble sausage into large skillet.
2. Cook, breaking up with fork, until browned.
3. Remove from heat.
4. Spoon off all but 2 tablespoons drippings.
5. Add oil, garlic and salt.
6. Stir until blended.
7. Add pepper and cook over medium-low heat, stirring occasionally.
8. Meanwhile, slice about 1/2 inch off base of escarole.
9. Separate leaves and rinse well.
10. Stack and cut crosswise in 2-inch wide strips.
11. Increase heat to medium.
12. Add escarole in batches.
13. Cover pan.
14. As it wilts, add more until all has been added.
15. Cook, stirring once or twice, until escarole and pepper are tender.

hot italian sausage, olive oil, garlic, salt, red pepper, head, bowtie pasta

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1060667 (may not work)