- 1 tablespoon garlic-infused olive oil
- 1 teaspoon dried crushed chiles
- 16–18 cups roughly sliced escarole
- 1 cup white wine
- 1 cup water
- 1 lb egg pappardelle
- ½ cup chopped parsley
- ½ cup flaked Parmesan cheese
- salt to taste
- 1 long red chile, deseeded and finely chopped, optional
- Put a large pot of water onto boil for the pappardelle.
- In another — wide — pan, heat the oil gently with the dried chile flakes, and then add the sliced escarole, stirring to help it wilt down in the oil.
- Add the wine and water and partially cover the pan, letting the escarole cook, bubbling away, for about 6 minutes and let the pasta cook in its pan at the same time.
- Toss the drained pasta into the cooked escarole (this will be a fairly liquid mixture) and scatter with the parsley and cheese, checking the seasoning as you do so; decorate the top with the fresh red chile if you want enhanced heat and color.