This Wilted Escarole & Lemony Sausage Pasta has layers of flavors and textures that make it a perfect centerpiece for a bountiful table. It uses a simple method for adding extra flavor to pasta, by cooking it in savory broth and a bundle of fresh herbs instead of water. Saute sausage and fennel, then add handfuls of fresh escarole, lemon slices and walnuts. Add the cooked rigatoni with a bit of the cooking liquid, then simmer to blend the flavors. Finish with fresh herbs and serve! This recipe was created in partnership with Bon Appétit and DeVonn Francis.
Tie the thyme and bay leaves into a bundle using kitchen twine. Heat the broth and herb bundle in a 6-quart stockpot to a boil. Add the rigatoni and cook for 10 minutes or until almost al dente, stirring often. Drain, reserving 1 cup broth. Return the rigatoni to the stockpot. Discard the herb bundle.
While the rigatoni is cooking, heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the fennel, garlic, crushed red pepper and salt. Cook for 3 minutes or until the fennel is softened and browned. Add the sausage and cook for 5 minutes or until well browned, stirring often to separate meat.
Add the sausage, reserved broth, escarole, lemon slices, lemon juice and walnuts to the stockpot. Cook for 2 minutes or until the rigatoni is al dente and the escarole begins to wilt. Remove the stockpot from the heat. Stir in the parsley and mint. Serve immediately.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.