Name: Pasta Shells with Escarole, Sausage, and Cheese
Yield: 4 Servings
Ingredients: 1 14-to-15-ounce head of escarole, cut into crosswise into 1-inch-wide ribbons (about 10 cups); 8 ounces medium pasta shells (about 3 1/2 cups); 4 teaspoons olive oil; 10 ounces sweet Italian turkey sausage (about 3 links), casings removed; 1 large red onion, cut through root end into thin wedges; 3/4 teaspoon fennel seeds, crushed; 3 tablespoons thinly sliced drained oil-packed sun-dried tomatoes; 3 tablespoons grated pecorino Romano cheese

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