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Escarole Pasta with Sausage and Peppers
4.97
from
31
votes
Pasta with Italian Chicken Sausage, Peppers and Escarole is an easy weeknight dish!
Prep Time:
5
minutes
mins
Cook Time:
15
minutes
mins
Total Time:
20
minutes
mins
Yield:
6
servings
Course:
Dinner
Cuisine:
Italian
Equipment
pasta pot
large deep skillet
Ingredients
1
medium
head escarole
(rinsed and torn into bite sized pieces)
12
ounces
pasta
(white, whole wheat or gluten-free)
1
teaspoon
olive oil
(extra virgin)
1
medium
onion
(chopped)
1
medium
red bell pepper
(chopped)
5
cloves
garlic
(chopped)
1
lb
Italian chicken sausage
(removed from casing)
1/4
cup
grated Parmigiano Reggiano
1/4
tsp
crushed red pepper
kosher salt and fresh pepper to taste
Instructions
Rinse escarole and tear into bite sized pieces.
Cook pasta in a large pasta pot of salted water according to package directions for al dente.
Reserve 1 cup water before straining.
Meanwhile, while pasta water boils, heat a large non-stick skillet on medium heat.
Add olive oil; when hot add onions, peppers, garlic, salt and pepper. Cook until soft, about 4-5 minutes.
Add sausage, breaking up with a wooden spoon and cook until golden, about 6 to 8 minutes.
Add escarole, cover and cook 2 minutes; remove the cover, stir and cook about 3 more minutes or until wilted. Adjust salt and pepper to taste.
Add the cooked pasta, crushed red pepper flakes, reserved water and Parmigiano Reggiano, toss well and transfer to a large serving bowl.
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Notes
Nutrition
Serving:
1
1/2 cups
,
Calories:
298
kcal
,
Carbohydrates:
47
g
,
Protein:
21
g
,
Fat:
5.5
g
,
Saturated Fat:
1
g
,
Fiber:
7.5
g
,
Sugar:
1.1
g
- WW Points:
10