This pasta dish is a spin on the classic escarole and beans. I added fire-roasted tomatoes for a little smokiness and red pepper flakes for a little heat. It’s subtle and outstanding! You can use jarred or canned fire-roasted tomatoes or you can easily take fresh tomatoes, cut them in half and roast them in a broiler. Make sure you do not put them directly over a gas flame otherwise they will taste like butane. A Sangiovese wine will go perfectly with this dish. Salute!