Description
This cozy escarole pasta with sausage and peppers is a quick and flavorful weeknight dinner. It’s easy to make, uses simple ingredients, and is ready in under 30 minutes.
Ingredients
Scale
- 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
Instructions
- Cook pasta according to package directions. Reserve about 1 cup of pasta water before draining.
- While pasta cooks, heat olive oil in a large skillet over medium heat. Add chopped onion and red bell pepper and cook for 5-7 minutes until softened.
- Add chopped garlic and crushed red pepper to the skillet and cook for 1 minute until fragrant.
- Add Italian chicken sausage to the skillet and break it up with a spoon. Cook for 8-10 minutes until browned and cooked through.
- Stir in the torn escarole and cook for 2-3 minutes until wilted.
- Add the cooked pasta and grated Parmigiano Reggiano to the skillet and toss to combine.
- Add reserved pasta water, a little at a time, stirring constantly, until a luscious sauce forms.
- Taste and season with kosher salt and fresh pepper as needed.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for 3-4 days.
- Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving