1 lg. head escarole or 2 sm. heads
1 lb. sweet Italian sausage
6 lg. cloves garlic, minced
1 med.-lg. onion, chopped
1/4 c. olive oil
1 lb. fusilli macaroni
Grated Parmesan cheese
Bread crumbs
Salt and freshly 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 (1/2 inch thick). In a large frying pan combine sausage, garlic, onion and cooked escarole. Add olive oil. Cover and cook over low flame until sausage is cooked.

3. In individual dishes serve the fusilli, topped with the sausage escarole mix. Sprinkle grated cheese and bread crumbs liberally over the dish. Add a healthy dash of black pepper.

Makes 4 servings.