Pasta with Italian Chicken Sausage, Peppers and Escarole is an easy weeknight dish!
Equipment
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pasta pot
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large deep skillet
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
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Rinse escarole and tear into bite sized pieces.
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Cook pasta in a large pasta pot of salted water according to package directions for al dente.
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Reserve 1 cup water before straining.
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Meanwhile, while pasta water boils, heat a large non-stick skillet on medium heat.
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Add olive oil; when hot add onions, peppers, garlic, salt and pepper. Cook until soft, about 4-5 minutes.
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Add sausage, breaking up with a wooden spoon and cook until golden, about 6 to 8 minutes.
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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.
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Add the cooked pasta, crushed red pepper flakes, reserved water and Parmigiano Reggiano, toss well and transfer to a large serving bowl.
Notes
Nutrition
Serving: 11/2 cups, Calories: 298kcal, Carbohydrates: 47g, Protein: 21g, Fat: 5.5g, Saturated Fat: 1g, Fiber: 7.5g, Sugar: 1.1g
– W-W Points: 10
