Description
Pasta with Italian Chicken Sausage, Peppers, and Escarole is a colorful, flavorful, 30-minute dish your whole family will love!
pasta pot
large deep skillet
Ingredients
1medium head escarole, rinsed and torn into bite sized pieces
12ouncespasta, white, whole wheat or gluten-free
1teaspoonolive oil, extra virgin
1medium onion, chopped
1mediumred bell pepper, chopped
5clovesgarlic, chopped
1lbItalian chicken sausage, removed from casing
1/4cupgrated Parmigiano Reggiano
1/4tspcrushed red pepper
kosher salt and fresh pepper to taste
Instructions
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.
Last Step:
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