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Ingredients
  • 1 medium head escarole, rinsed and torn into bite sized pieces
  • 12 ounces pasta, white, whole wheat or gluten-free
  • 1 teaspoon olive oil, extra virgin
  • 1 medium onion, chopped
  • 1 medium red bell pepper, chopped
  • 5 cloves garlic, chopped
  • 1 lb Italian chicken sausage, removed from casing
  • ¼ cup grated Parmigiano Reggiano
  • ¼ tsp crushed red pepper
  • kosher salt and fresh pepper to taste
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