Pasta with Sausage and Escarole (adapted from Martha Stewart Living)
1 lb tubular pasta
2 Tbs olive oil
1 lb hot or mild Italian turkey sausage removed from casing,crumbled
1 cup dry white wine
1 cup half and half
1/4 cup finely chopped flat leaf parsley
2 tsp finely chopped fresh rosemary
1/2 tsp crushed red pepper flakes
fresh ground black pepper
1 large head escarole, cut into thirds and stemmed (or substitute fresh spinach)
Parmesan cheese for shaving
Bring a large pot of water to a boil. Add salt and pasta; cook 2-3 min less than package instructions. Drain pasta, set aside.
Meanwhile in a dutch oven heat oil over medium heat. Add garlic; cook stirring until fragrant, about 1 min. Add sausage; cook stirring until cooked through, about 6 min. Pour in wine, stir to deglaze pan. Add cream, parsley, rosemary, and red pepper flakes. Season with salt and pepper. Bring to a simmer. Add greens; cook stirring occasionally until just wilted (8-10 min for escarole, about 2 min for spinach).
Stir pasta into the pot, cook until cream has started to thicken and pasta is al dente, about 3 min. Garnish with cheese and serve.
This recipe serves 6 (easily) and and is about 510 calories per serving made with the above ingredients.