Pasta Shells With Escarole, Sausage, and Cheese

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READY IN: 40mins
Recipe by Phil Franco

Conchiglie con Scarola, Salsiccia e Formaggio

Ingredients Nutrition


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

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