1 lg. head escarole or 2 sm. ones
1 lb. sweet sausage (Italian)
5-6 lg. cloves garlic, minced
1 med.-lg. onion, chopped
1/2 c. raisins (optional)
1/4 c. olive oil
1 lb. fusilli macaroni
Grated cheese (Parmesan)
Bread crumbs
Salt and fresh ground pepper

1. Wash escarole leaves thoroughly. Break into bite sized pieces. Cook in boiling water until fork tender. Drain and set aside.

2. With sharp serrated knife, cut sausage into slices about 1/4 - 1/2 inch thick.

3. In a large frying pan, combine sausage, garlic, onion, raisins and escarole. Add olive oil. Cover and cook over fairly low flame until sausage is cooked.

4. In individual dishes, serve the fusilli, topped with the sausage-escarole mix. (Mix them together slightly.) Sprinkle grated cheese and bread crumbs liberally (equal amounts) over macaroni. Add a healthy dose of black pepper, freshly ground. Enjoy.