Directions

• Rinse escarole and tear into bite sized pieces.
• Cook pasta in a large pasta pot of salted water according to package directions for al dente.
• Reserve 1 cup water before straining.
• Meanwhile, while pasta water boils, heat a large non-stick skillet on medium heat.
• Add olive oil; when hot add onions, peppers, garlic, salt and pepper. Cook until soft, about 4-5 minutes.
• Add sausage, breaking up with a wooden spoon and cook until golden, about 6 to 8 minutes.
• Add escarole, cover and cook 2 minutes; remove the cover, stir and cook about 3 more minutes or until wilted. Adjust salt and pepper to taste.
• Add the cooked pasta, crushed red pepper flakes, reserved water and Parmigiano Reggiano, toss well and transfer to a large serving bowl.