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Ingredients

Serves 4

• 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

Description

Martha Stewart