Escarole Pasta with Sausage and Peppers
"Escarole Pasta featuring Savory Chicken Sausage and Bell Peppers is a simple and delicious option for busy weeknights!"
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Ingredients
- 1 medium head escarole
- 12 ounces pasta
- 5 cloves garlic
- 1 lb Italian chicken sausage
- 1/4 cup grated Parmigiano Reggiano
- 1/4 tsp crushed red pepper
- kosher salt and fresh pepper to taste
- 1 medium onion
- 1 medium red bell pepper
- 1 teaspoon olive oil
Equipment Needed
- pasta pot
- large deep skillet
Instructions
- 1
Thoroughly wash the escarole and tear it into small, manageable pieces.
- 2
In a large pot, bring salted water to a boil and cook the pasta according to the instructions on the package until it reaches an al dente texture.
- 3
Before draining, set aside 1 cup of the pasta water.
- 4
While waiting for the pasta water to reach a boil, heat a large non-stick skillet over medium heat.
- 5
Pour in the olive oil; once it’s hot, add the onions, peppers, garlic, along with a pinch of salt and pepper. Sauté until the vegetables are tender, roughly 4 to 5 minutes.
- 6
Incorporate the sausage into the skillet, using a wooden spoon to break it apart, and cook until it turns a nice golden brown, about 6 to 8 minutes.
- 7
Stir in the escarole, cover the skillet, and let it cook for 2 minutes; then remove the lid, stir again, and continue cooking for about 3 more minutes or until the escarole is wilted. Taste and adjust the salt and pepper as needed.
- 8
Add the drained pasta, crushed red pepper flakes, the reserved pasta water, and grated Parmigiano Reggiano to the skillet. Toss everything together thoroughly, then transfer to a large serving dish.