Escarole Pasta with Sausage and Peppers
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
- 1
Rinse escarole and tear into bite sized pieces.
- 2
Cook pasta in a large pasta pot of salted water according to package directions for al dente.
- 3
Reserve 1 cup water before straining.
- 4
Meanwhile, while pasta water boils, heat a large non-stick skillet on medium heat.
- 5
Add olive oil; when hot add onions, peppers, garlic, salt and pepper. Cook until soft, about 4-5 minutes.
5 min - 6
Add sausage, breaking up with a wooden spoon and cook until golden, about 6 to 8 minutes.
6 min - 7
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.
2 min - 8
Add the cooked pasta, crushed red pepper flakes, reserved water and Parmigiano Reggiano, toss well and transfer to a large serving bowl.
Nutrition
Per serving (based on 6 servings)
