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Rosebud's Restaurant's Penne & Sausage Recipe

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This recipe for Rosebud's Restaurant's Penne & Sausage, by , is from , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Barbara Mascio-Rominski - Michelle Maiella's Mother


3 large heads of escarole - cooked and drained well
2 lb's of Italian sausage cut into 2" pieces - broiled or pan fried
1 cup Chicken stock
2 lb's Penne pasta
cup of oil
3 Tbsp finely chopped garlic
red pepper to taste
Salt & Pepper to taste

Saute garlic in oil.
Add red pepper, salt and black pepper.
Add cooked and drained escarole.
Let ingredients cook together about 10 minutes.
Add sausage and stock, cook together another 10 minutes, adjust seasoning to taste.

Add cooked and drained Penne, heat thru and serve.




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