Rigatoni with Escarole and Sausage (link to recipe)
First I put a pan of water on to boil for the pasta. (correction – first pour a glass of wine to drink while cooking dinner!)
From the freezer, I pulled out a package of basil-chicken sausages. I thawed them in the microwave, then sliced them into ¼ inch slices. While those were heating in the skillet, I chopped the garlic and escarole. The head of escarole I had was huge, so I only used half.
When the pasta water was ready, I dumped in the farfalle pasta that I was using.
I added the garlic to the skillet and let that sauté for a bit. When the pasta was almost done cooking, I added the escarole to the sausages. I also added a bit of the pasta cooking water to help it wilt.
When the pasta was done cooking, I drained it and then tossed it with the escarole and sausages.
Served topped with lots of Parmesan cheese.
Dessert was fresh cantaloupe.