Emily's Rigatoni, Sausage & Escarole

From cousin Emily · her take on Lidia Bastianich's mezzi rigatoni

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1 lb mezzi rigatoni
3 Tbsp olive oil
1 lb sweet Italian sausage, casings removed
4 garlic cloves, sliced · ½ tsp red pepper flakes
1 head escarole (~1½ lb), coarse leaves chopped (save the hearts for salad)
1 cup chicken stock · salt
1 cup grated Grana Padano or Parmigiano

What you need

1 lb mezzi rigatoni

3 Tbsp olive oil

1 lb sweet Italian sausage, casings removed

4 garlic cloves, sliced · ½ tsp red pepper flakes

1 head escarole (~1½ lb), coarse leaves chopped (save the hearts for salad)

1 cup chicken stock · salt

1 cup grated Grana Padano or Parmigiano

Start the pasta. Boil the rigatoni in well-salted water to al dente; save a cup of the pasta water before draining.
Brown the sausage. In olive oil, break the sausage into craggy bits and brown it well — the fond it leaves is half the flavor.
Garlic & heat. Add the sliced garlic and pepper flakes; cook to fragrant and just gold.
Wilt the escarole. Pile in the still-wet escarole with a pinch of salt; toss until it collapses.
Bring it together. Pour in the stock and simmer a couple minutes. Add the drained pasta and toss over the heat, loosening with pasta water until it's glossy.
Finish off the heat. Kill the flame, fold in the cheese and a last drizzle of oil, and serve.

Steps — tap one to keep your place

1. Start the pasta. Boil the rigatoni in well-salted water to al dente; save a cup of the pasta water before draining.

2. Brown the sausage. In olive oil, break the sausage into craggy bits and brown it well — the fond it leaves is half the flavor.

3. Garlic & heat. Add the sliced garlic and pepper flakes; cook to fragrant and just gold.

4. Wilt the escarole. Pile in the still-wet escarole with a pinch of salt; toss until it collapses.

5. Bring it together. Pour in the stock and simmer a couple minutes. Add the drained pasta and toss over the heat, loosening with pasta water until it's glossy.

6. Finish off the heat. Kill the flame, fold in the cheese and a last drizzle of oil, and serve.

Low salt — salt at the end and taste as you go; broth, cheese, and canned goods already bring salt.