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Pasta with Sausage
1 lb. rigatoni
6 cups coarsely chopped escarole, endive or a combination of the two
1/2 lb. hot Italian sausage
2 - 6 chopped hot peppers (amount depends on heat of peppers and your taste)
1 cup freshly grated Parmagiana Regiana
1 cup freshly grated Peccorino Romano
Seed and chop hot peppers. Saute sausage and hot peppers in a large skillet, removing casing. Bring a large pot of water to a boil. Cook greens for 2 minutes. Drain in a collander and run under cold water. Drain off as much water as possible. Bring 6 qts. salted water to a boil. Cook pasta until just done - not mushy. Add pasta and greens to skillet with sausage. Stir in cheese and heat until cheese melts and pasta is well coated.
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