Pasta with Sausage and Escarole

|Pasta with Sausage and Escarole|endive / escarole|Coarse salt500 g rigatoni or other tubular pasta2 tablespoons extra-virgin olive oil2 garlic cloves minced 500 g hot Italian sausage removed from casing and crumbled240 ml dry white wine240 ml heavy cream20 g finely chopped fresh flat-leaf parsley2 teaspoons finely chopped fresh rosemary1/2 teaspoon crushed red-pepper flakesFreshly ground black pepper1 large head escarole cut horizontally into thirds and stemmedParmesan cheese for shaving|Bring a large pot of water to a boil. Add salt and pasta; cook 2 to 3 minutes less than package instructions. Drain pasta.Meanwhile in a Dutch oven heat oil over medium heat. Add garlic; cook stirring until fragrant about 1 minute. Add sausage; cook stirring until cooked through about 6 minutes. Pour in wine; stir to deglaze pan. Add cream parsley rosemary and red-pepper flakes; season with salt and pepper. Bring to a simmer. Add escarole; cook stirring occasionally until just wilted 8 to 10 minutes.Stir pasta into skillet; cook until cream has started to thicken and pasta is al dente about 3 minutes. Garnish with cheese and serve.|15.00 minutes|4|Martha Stewart