Escarole Pasta with Sausage and Peppers

Pasta with Italian Chicken Sausage, Peppers and Escarole is an easy weeknight dish!
PREP TIME:5minutes 
COOK TIME:15minutes 
TOTAL TIME:20minutes 
YIELD: 6 servings
COURSE: Dinner
CUISINE: Italian


  • pasta pot
  • large deep skillet


  • 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


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



Serving: 11/2 cupsCalories: 298kcalCarbohydrates: 47gProtein: 21gFat: 5.5gSaturated Fat: 1gFiber: 7.5gSugar: 1.1g
– W-W Points: 10
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