-Bring a pot of salted water to boil.

-Add 1 pound penne pasta and cook according to package directions until just tender.

-Slice 4 spicy Italian sausages into rounds. Cook stirring often until lightly browned, about 5-7 minutes.

-Cut 1 head of well-washed escarole into thin ribbons.

-Add to the sausage along with 1 sliced leek and 3/4 tsp fennel seeds.

-Sauté another 6-8 minutes.

-Then add 3 TBS thinly sliced oil packed sun-dried tomatoes and cook for 3 more min.

-Season with salt and pepper and serve with grated Romano cheese and a sprinkle of red pepper flakes.