Cook The Book: Pappardelle With Escarole

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Serious Eats
Nutrition per serving    (USDA % daily values)
CAL
1114
FAT
226%
CHOL
47%
SOD
297%

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Ingredients for 4 servings

1 tablespoon garlic-infused olive oil

1 teaspoon dried crushed chiles

16 to 18 cups roughly sliced escarole

1 cup white wine

1 cup water

1 pound egg pappardelle

1/2 cup chopped parsley

1/2 cup flaked Parmesan cheese

Salt, to taste

1 long red chile, seeded and finely chopped (optional)

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