Escarole Pasta with Sausage and Peppers
User Reviews
5
Escarole Pasta with Sausage and Peppers
Description
This recipe features escarole—washed and torn into bite-sized pieces—as the main green vegetable cooked alongside Italian chicken sausage removed from its casing. Pasta, which can be white, whole wheat, or gluten-free, is cooked to al dente in salted water and reserved cooking water is saved to adjust sauce consistency.
Onions, bell peppers, and garlic are sautéed in olive oil until softened, then combined with crumbled sausage and cooked until browned. The escarole is added at the end, covered briefly to wilt, then stirred until tender. The cooked pasta and Parmigiano Reggiano cheese are incorporated with reserved pasta water and crushed red pepper flakes, creating a cohesive, flavorful dish with a balance of textures—tender greens, hearty sausage, and chewy pasta.
This pasta can be served as a filling and well-rounded main course, suitable for a weeknight meal or casual dinner. The use of escarole adds a slightly bitter and fresh note complementing the richness of the sausage and cheese. Simple preparation and straightforward ingredients make this dish accessible and satisfying.
Ingredients
- 1 medium escarole rinsed and torn into bite sized pieces, head
- 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 Parmigiano Reggiano cheese grated
- 1/4 tsp crushed red pepper
- kosher salt fresh, to taste
- black pepper fresh, 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.
Notes
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 298 kcal
% Daily Value*
| Serving | 11/2 cups | |
| Calories | 298kcal | 15% |
| Carbohydrates | 47g | 16% |
| Protein | 21g | 42% |
| Fat | 5.5g | 8% |
| Saturated Fat | 1g | 5% |
| Fiber | 7.5g | 30% |
| Sugar | 1.1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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