Escarole Pasta Sausage Peppers: Amazing 30-Min Meal

Name: Escarole Pasta Sausage Peppers: Amazing 30-Min Meal
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: 1 medium head escarole, rinsed and torn into bite-sized pieces; 12 ounces pasta, your favorite shape, cooked al dente; 1 teaspoon extra virgin olive oil; 1 medium onion, chopped; 1 medium red bell pepper, chopped; 5 cloves garlic, finely chopped; 1 lb Italian chicken sausage, casings removed; 0.25 cup grated Parmigiano Reggiano; 0.25 teaspoon crushed red pepper; Kosher salt to taste; Fresh pepper to taste

by Fenna Saul

October 3, 2025

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Escarole pasta sausage peppers have become my go-to for a truly satisfying weeknight meal, and I bet they will for you too! I first discovered this amazing dish during a bustling family gathering where my aunt whipped it up in a flash, filling the air with the most incredible aroma of garlic, savory sausage, and slightly bitter greens. The way the pasta perfectly coated itself in the flavorful sauce, mingling with tender bits of sausage and sweet bell peppers, was simply divine. If you’re looking for an easy escarole sausage pasta that’s both comforting and quick, you’ve found it. Let’s get cooking!

Why You’ll Love This Escarole Pasta Sausage Peppers

This dish is a weeknight winner for so many reasons! You’ll find yourself making this quick escarole sausage pasta again and again.

Incredibly flavorful with a perfect balance of savory, sweet, and slightly bitter notes.
Ready in under 30 minutes, making it ideal for busy evenings.
Uses simple, accessible ingredients you might already have on hand.
It’s a truly family-friendly escarole pasta sausage meal that even picky eaters will enjoy.
The one-pot method means less cleanup and more time enjoying your meal.
It feels hearty and satisfying without being too heavy.
The combination of textures – tender pasta, juicy sausage, crisp peppers, and wilted escarole – is delightful.

Ingredients for Escarole Pasta Sausage Peppers

Gathering these simple components is the first step towards an amazing Italian sausage and escarole pasta dish. Here’s what you’ll need:

1 medium head escarole, rinsed and torn into bite-sized pieces – This slightly bitter green adds a wonderful depth and balances the richness of the sausage.
12 ounces pasta, your favorite shape, cooked al dente – I love using rotini or penne as they catch the sauce beautifully.
1 teaspoon extra virgin olive oil – Just enough to get the veggies started.
1 medium onion, chopped – For a sweet aromatic base.
1 medium red bell pepper, chopped – Adds a touch of sweetness and vibrant color.
5 cloves garlic, finely chopped – Because garlic makes everything better!
1 lb Italian chicken sausage, casings removed – This is the star, providing savory flavor and protein.
0.25 cup grated Parmigiano Reggiano – For that salty, nutty finish that brings it all together.
0.25 teaspoon crushed red pepper – A little heat makes this dish sing. Adjust to your preference!
Kosher salt to taste – To enhance all the flavors.
Fresh pepper to taste – For a bit of bite.

Escarole Pasta Sausage Peppers: Amazing 30-Min Meal - A close-up of the finished dish, showcasing the vibrant colors of peppers, sausage, and escarole mixed with pasta.

How to Make Escarole Pasta Sausage Peppers

Creating this delicious one-pot escarole sausage pasta is surprisingly straightforward, making it perfect for any night of the week. You’ll achieve that incredible flavor and texture with these simple steps.

Step 1: Get your pasta cooking according to the package directions until it’s perfectly al dente. Before you drain it, make sure to scoop out and reserve about 1 cup of that starchy pasta water – it’s liquid gold for creating a luscious sauce!
Step 2: While your pasta is doing its thing, grab a large skillet and heat the 1 teaspoon extra virgin olive oil over medium heat. Toss in the 1 medium onion, chopped, and the 1 medium red bell pepper, chopped. Sauté them for about 5-7 minutes until they start to soften and smell wonderfully sweet.
Step 3: Now, add the 5 cloves garlic, finely chopped, and the 0.25 teaspoon crushed red pepper to the skillet. Stir constantly for just 1 minute until you can really smell that amazing garlic aroma. Be careful not to burn the garlic!
Step 4: Introduce the 1 lb Italian chicken sausage, casings removed, to the skillet. Use your spoon to break it up into smaller pieces. Cook this for about 8-10 minutes, stirring occasionally, until the sausage is nicely browned and cooked all the way through. This is where that savory goodness really starts to build in your sausage escarole pasta skillet.
Step 5: It’s time for the greens! Stir in the 1 medium head escarole, rinsed and torn into bite-sized pieces. Cook for just 2-3 minutes, giving it a gentle toss, until it wilts down beautifully.
Step 6: Add your drained, cooked pasta and the 0.25 cup grated Parmigiano Reggiano directly into the skillet. Toss everything together so the pasta gets coated with all those amazing flavors.
Step 7: Gradually add the reserved pasta water, starting with about half a cup, while stirring constantly. Keep adding more water, a little at a time, until you achieve a wonderfully creamy and luscious sauce that clings to every strand of pasta.
Step 8: Finally, taste your creation. Season generously with Kosher salt to taste and Fresh pepper to taste until the flavors really pop.

Pro Tips for the Best Escarole Pasta Sausage Peppers

Want to elevate your Italian sausage and escarole pasta game? These little tricks will make all the difference:

Don’t skip reserving the pasta water! It’s the secret to a perfectly emulsified, creamy sauce without needing heavy cream.
Use good quality Italian sausage; chicken sausage keeps it lighter, but pork sausage offers a deeper flavor.
Taste and adjust seasoning at the very end. The saltiness from the sausage and cheese can vary, so a final check is crucial.
For an extra layer of flavor, consider adding a splash of dry white wine after cooking the garlic and before adding the sausage. Let it reduce completely.

Escarole Pasta Sausage Peppers: Amazing 30-Min Meal - A close-up of ingredients being sautéed in a skillet, including onions, peppers, and sausage.

What’s the secret to perfect Escarole Pasta Sausage Peppers?

The secret to the best escarole sausage pasta dish lies in building layers of flavor and using that starchy pasta water. Don’t rush browning the sausage, and let the escarole wilt just enough to soften. For more tips on building flavor in pasta dishes, check out these recipe ideas.

Can I make Escarole Pasta Sausage Peppers ahead of time?

Yes! You can prep the components ahead. Cook the sausage, peppers, and onions, and store them separately from the pasta and escarole. Combine and reheat just before serving for the best texture.

How do I avoid common mistakes with Escarole Pasta Sausage Peppers?

Overcooking the escarole is a common pitfall; it should just wilt. Also, be careful not to burn the garlic. Finally, ensure you have enough pasta water reserved for creating that luscious sauce. Learning proper cooking techniques can help avoid these issues; consider exploring resources on culinary basics.

Best Ways to Serve Escarole Pasta Sausage Peppers

This vibrant dish is wonderful on its own, but it also pairs beautifully with simple sides. For a truly authentic Italian-American experience, consider serving this sausage and pepper pasta with escarole alongside a crusty baguette to sop up any extra sauce. A simple side salad with a light vinaigrette offers a fresh contrast to the richness of the pasta and sausage. You could also add a sprinkle of red pepper flakes at the table for those who love a bit more heat. If you enjoy hearty pasta dishes, you might also like this beef and bowtie pasta.

Nutrition Facts for Escarole Pasta Sausage Peppers

This healthy escarole sausage pasta is packed with flavor and nutrients. Here’s a breakdown per serving, based on the recipe yielding 4 portions. Remember, these figures are great estimates for your Italian sausage and escarole pasta.

Calories: Approximately 450-500
Protein: 25-30g
Fat: 18-22g
Saturated Fat: 5-7g
Unsaturated Fat: 12-15g
Carbohydrates: 40-45g
Fiber: 5-7g
Sugar: 4-6g
Sodium: 700-900mg

Nutritional values are estimates and may vary based on specific ingredients and portion sizes used in your escarole pasta sausage peppers dish. For more information on healthy eating, you can consult resources on nutritional guidance.

How to Store and Reheat Escarole Pasta Sausage Peppers

Don’t let those delicious leftovers go to waste! Properly storing your escarole pasta sausage peppers ensures they stay tasty for your next meal. Once the dish has cooled down slightly, transfer it into an airtight container. This helps prevent it from drying out. For the best quality, I recommend refrigerating your leftovers. They should keep well for about 3 to 4 days in the fridge. If you find yourself with an abundance of this delightful sausage escarole pasta skillet, freezing is a great option for longer storage. Wrap individual portions tightly in plastic wrap, then in aluminum foil, and they can be frozen for up to 3 months. This makes for a super convenient meal during a busy week!

When you’re ready to enjoy your stored escarole sausage pasta recipe, reheating is simple. For refrigerated portions, gently warm them in a skillet over medium-low heat, stirring occasionally. You might want to add a splash of water or broth to help loosen the sauce. Alternatively, you can microwave individual servings until heated through. If reheating from frozen, allow the pasta to thaw in the refrigerator overnight before reheating, or reheat directly from frozen on a lower heat setting, adding a bit more liquid to ensure it doesn’t dry out. For other quick meal ideas, consider these Korean BBQ meatballs.

Frequently Asked Questions About Escarole Pasta Sausage Peppers

How do I make escarole sausage pasta that tastes authentic?

To achieve an authentic taste for your escarole pasta sausage peppers, focus on quality ingredients. Use good Italian sausage, fresh garlic, and don’t skimp on the Parmigiano Reggiano. Browning the sausage well and allowing the aromatics to soften properly are key steps that build that classic Italian-American flavor profile. The slightly bitter escarole provides a wonderful contrast, making the dish feel complete.

What is escarole pasta with sausage and what makes it so popular?

Escarole pasta with sausage is a hearty, flavorful dish that combines tender pasta, savory Italian sausage, sweet bell peppers, and slightly bitter escarole greens, all tossed in a light, luscious sauce. Its popularity stems from its simplicity, speed, and incredible taste. It’s a complete meal in one skillet, perfect for busy weeknights yet impressive enough for guests. It truly embodies comfort food with a healthy twist.

Can I use a vegetarian alternative for the sausage in escarole pasta?

Absolutely! If you’re looking for a vegetarian escarole pasta sausage alternative, crumbled firm tofu or plant-based sausage crumbles work wonderfully. Sauté them until nicely browned to develop flavor, then proceed with the recipe as usual. You might want to add a pinch more salt or a dash of smoked paprika to mimic the savory notes of the sausage. For other vegetarian options, check out this crispy roasted cauliflower.

Can I add other vegetables to my escarole sausage pasta?

Definitely! This escarole sausage pasta recipe is very forgiving. Feel free to add other vegetables like chopped zucchini, mushrooms, or even a can of cannellini beans for extra fiber and protein. Just sauté them along with the onions and peppers in Step 2 to ensure they cook through.

Variations of Escarole Pasta Sausage Peppers You Can Try

This versatile dish is a fantastic base for all sorts of delicious twists. Whether you’re craving something spicier, creamier, or even a different cooking method, there’s a variation for you!

Spicy Kick: For a truly spicy sausage escarole pasta, use hot Italian sausage instead of mild or chicken. You can also amp up the crushed red pepper flakes to 1/2 teaspoon or more. Add a diced jalapeño along with the onion and bell pepper for an extra layer of heat.
Creamy Dream: To achieve a decadent creamy escarole sausage pasta, stir in about 1/4 cup of heavy cream or mascarpone cheese along with the pasta water in Step 7. This transforms the sauce into a rich, velvety coating for the pasta and sausage.
Baked Delight: Turn this into a sausage and pepper escarole pasta bake by transferring the cooked mixture to a baking dish after Step 7. Top with extra Parmigiano Reggiano and a sprinkle of breadcrumbs, then bake at 375°F (190°C) for 15-20 minutes until bubbly and golden.
Lighter Option: For a healthier spin, use turkey sausage and a whole wheat pasta. You can also add more escarole or even some spinach to boost the vegetable content even further.