1 1/2 pounds sweet Italian sausage, casings removed (or bulk sausage)
2 teaspoons minced garlic (about 2 cloves)
1 bunch escarole or mustard greens, rinsed, stemmed, and torn into bite-size pieces (about 8 cups)
1/2 cup grated Parmigiano-Reggiano cheese
1/4 teaspoon crushed red pepper
1 pound penne pasta
1 teaspoon olive oil
2 medium onions, cut into small dice (about 2 cups)
1 red bell pepper, seeded and cut into medium dice (about 1 cup)
1/2 teaspoon salt, plus more for the pasta water
1 1/2 teaspoons freshly ground black pepper
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