Penne with Escarole and Spicy Italian Sausage

This dish will surely hit the spot!

6 spicy Italian sausages
1 pound penne pasta
1/4 cup olive oil
4 garlic cloves, chopped
1 teaspoon chopped fresh rosemary
1 tablespoon Dom DeLuise's Italian Blend
1 bunch escarole, chopped
grated Parmesan cheese

Grill or broil sausages about 10 minutes, turning often until browned and juices run clear. When sausages are done, cool and cut into bite sized pieces. Set aside.

Cook pasta al dente. Drain, reserving 1 cup of the pasta water, and return the pasta to the pot.

In a large sauté pan, sauté garlic. Add the rosemary, Italian Blend and stir until the garlic is lightly browned. Add the escarole and continue sautéing a couple of minutes, until the escarole is tender. Add the reserved pasta water and sausages until warmed and heated through. Add all to the pasta and toss to coat.

Transfer to a warmed pasta platter, sprinkle with grated parmesan cheese and serve.

Serves 4

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