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italian.1
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1990-03-26
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926b
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21 lines
Subj: Pasta Sauces
3 cloves of garlic (or more; you can never have too much garlic)
1 head of escarole (or spinach if escarole is not available)
1 medium onion
1 pound of Italian sausage
olive oil
1 cup of red wine
oregano and parsley to taste (approximately 2 tsp each)
1 pound of angel hair, linguini, or any other pasta
Cut the sausage into small (1" or shorter) pieces and saute in a small
amount of olive oil. When the sausage is browned, add the onion,
garlic, herbs, and more olive oil (about 2 tablespoons). Saute for 1
minute. Wash and cut the escarole into 3" long pieces (discard the
heart). Add the escarole to the rest of the ingredients with the wine.
Stir and cover. Cook until the escarole is VERY limp. Add the cooked
pasta and stir well. Serve with grated parmesan cheese and a non-greens
(cucumber and onion with a seasoned yogurt dressing, perhaps) salad.