Serves 1
Directions
- 1Sauté the crumbled hot sausage in a pan.
- 2Add the chopped escarole to the sausage and cook until wilted.
- 3Stir in the cannellini beans and Calabrian chili pepper.
- 4Add the cooked elicoidali pasta to the pan and toss to combine.
- 5Season with salt and a generous amount of grated Pecorino Romano.
- 6Transfer the pasta to a serving bowl.
- 7Garnish with breadcrumbs, additional grated Pecorino Romano, fresh parsley, and a drizzle of olive oil.
Ingredients
- hot sausage, crumbled
- escarole, chopped
- cannellini beans
- calabrian chili pepper
- elicoidali pasta
- pecorino romano, grated
- kosher salt (optional)
- breadcrumbs (optional)
- fresh parsley (optional)
- extra virgin olive oil (optional)
Equipment
skilletslotted spoonpasta bowlcheese grater
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