-Chop up 2 cloves of garlic.
-Put a large skillet over medium heat.
-Add 1 TBS butter or ghee and the chopped garlic.
-Cook over medium heat until browned, about 4 minutes.
-Wash 1 head of chopped escarole. While still wet, add to the pan.
-Cook until escarole is wilted, about 5 minutes.
-Add a pinch of salt and a sprinkle with Parmesan cheese.
-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.