Touch of Nectar











{April 14, 2011}   Freezer, Pantry and a Touch of Fresh for Dinner

Rigatoni with Escarole and Sausage (link to recipe)


I love a fast dinner! This took about 20 minutes or so.

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.

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We do this sort of meal a lot at our house. And yes, first step wine!



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