Orecchiette with sausage and escarole

The original recipe suggested chicory or dandelion greens, but I went with what I found: escarole [scarole in French, bitter salad]. For 0.5 pound (~230 gr) of orecchiette pasta, which you will boil according to the instructions on the package, I cooked the meat from 1 sweet Italian sausage in hot olive oil, stirring with a fork and breaking the meat apart. When brown, remove the meat, heat more olive oil in the pan if needed, and heat 1 thinly sliced garlic clove and a pinch of red pepper flakes. Add the rinsed and wet greens, torn in pieces, and let them wilt under cover. Remove the cover, continue to cook ~5 mns until the greens are tender. Add the cooked pasta, the sausage meat, grated pecorino cheese and a little bit of water. Heat it through while stirring until the liquid is evaporated. Serve hot.