Pasta Shells With Escarole, Sausage, and Cheese

• 14 ounces escarole, cut into crosswise into 1-inch wide ribbons (about 10 cups)
• 8 ounces medium pasta shells (about 3 and 1/2 cups)
• 4 teaspoons extra virgin olive oil
• 10 ounces sweet sausage, casings removed (about 3 links)
• 1 large red onion, cut through root end into thin wedges
• 34 teaspoon fennel seed, crushed
• 3 tablespoons sun-dried tomatoes, thinly sliced drained oil-packed
• 3 tablespoons pecorino romano cheese, grated

1. Cook escarole ribbons in large pot of boiling salted water until tender, about 5 minutes.
2. Using slotted spoon, transfer escarole to strainer and drain, keeping water boiling.
3. Add pasta shells to boiling water; cook pasta shells until 'al dente', stirring occasionally.
4. Ladle out 1/2 cup cooking water; reserve.
5. Drain pasta shells; return to pot.
6. Meanwhile, heat 1 teaspoon olive oil in large nonstick skillet over medium-high heat.
7. Add sausage; saute until cooked through, breaking up with fork, about 5 minutes.
8. Add remaining olive oil, onion, and fennel seeds; saute until onion is almost tender, about 6 minutes.
9. Stir in tomatoes, escarole, and reserved 1/2 cup cooking water; simmer until heated through, about 3 minutes.
10. Season with salt and pepper.
11. Add sausage mixture to pasta; toss.
12. Transfer to bowl.
13. Sprinkle with cheese.
14. That's it!

ribbons, pasta shells, extra virgin olive oil, sweet sausage, red onion, fennel, tomatoes, pecorino romano cheese

Taken from www.food.com/recipe/pasta-shells-with-escarole-sausage-and-cheese-454962 (may not work)