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Recipe from: Phil Franco
14 ounces escarole, cut into crosswise into 1-inch wide ribbons, about 10 cups
8 ounces medium pasta shells, about 3½ cups
4 teaspoons extra virgin olive oil
10 ounces sweet sausage, casings removed, about 3 links
1 large red onion, cut through root end into thin wedges
¾ teaspoon fennel seed, crushed
3 tablespoons sun-dried tomatoes, thinly sliced drained oil-packed
3 tablespoons pecorino romano cheese, grated
Cook escarole ribbons in large pot of boiling salted water until tender, about 5 minutes. Using slotted spoon, transfer escarole to strainer and drain, keeping water boiling. Add pasta shells to boiling water and cook pasta shells until al dente, stirring occasionally.
Ladle out ½ cup cooking water and reserve. Drain pasta shells and return to pot.
Meanwhile, heat 1 teaspoon olive oil in large nonstick skillet over medium-high heat. Add sausage; sauté until cooked through, breaking up with fork, about 5 minutes. Add remaining olive oil, onion, and fennel seeds and sauté until onion is almost tender, about 6 minutes.
Stir in tomatoes, escarole, and reserved ½ cup cooking water; simmer until heated through, about 3 minutes. Season with salt and pepper. Add sausage mixture to pasta; toss. Transfer to bowl. Sprinkle with cheese.