1/8 c. olive oil
3 cloves garlic
1 lg. head escarole
1 lb. cavatelli
1 sm. pkg. sausage
Parmesan cheese (as topping)

Boil escarole until soft; drain. Boil cavetelli until cooked; boil sausage until cooked. Dice garlic into olive oil and saute. Add all other ingredients; stir until hot. Top with Parmesan cheese.