If you’re craving a dish that beautifully balances bold flavors with fresh, vibrant ingredients, this Escarole Pasta with Sausage and Peppers Recipe is exactly what you need. Imagine tender pasta intertwined with the hearty savoriness of Italian chicken sausage, sweet red peppers, and the slightly bitter, crisp bite of escarole, all finished with a touch of Parmigiano Reggiano and a hint of crushed red pepper for just the right amount of kick. It’s a perfect weeknight meal that comes together quickly, making it so easy to enjoy a comforting, fancy-feeling dinner without the fuss.
Ingredients You’ll Need
This dish shines because of its simplicity and the way each ingredient brings its own magic to the plate. From the freshness of escarole to the rich depth of sausage and the sweetness from red peppers, every component is vital to achieve that perfect harmony of taste and texture.
- 1 medium head escarole: Provides a lovely crisp and slightly bitter green that balances the richness of the sausage.
- 12 ounces pasta (white, whole wheat or gluten-free): The base that carries the flavors and soaks up all the delicious juices.
- 1 teaspoon extra virgin olive oil: Adds a subtle fruitiness and helps soften the aromatics in the skillet.
- 1 medium onion (chopped): Offers a gentle sweetness and forms the flavor foundation.
- 1 medium red bell pepper (chopped): Brings bright color and natural sweetness to the dish.
- 5 cloves garlic (chopped): Packs a fragrant punch that elevates the whole recipe.
- 1 lb Italian chicken sausage (removed from casing): The star protein, spiced perfectly and browned to savory perfection.
- 1/4 cup grated Parmigiano Reggiano: Adds a salty, nutty finish that ties everything together.
- 1/4 tsp crushed red pepper: Just enough heat to give the dish a little exciting zing.
- Kosher salt and fresh pepper to taste: Essential seasonings to bring out all the other flavors.
How to Make Escarole Pasta with Sausage and Peppers Recipe
Step 1: Prepare Your Escarole and Pasta
Start by giving your escarole a thorough rinse, then tear it into bite-sized pieces — this helps it cook evenly and maintain a great texture. While you’re at it, bring a large pot of salted water to a boil and cook your pasta according to the package instructions until al dente. Don’t forget to reserve a cup of that pasta water before draining; it’s key to adding the perfect silky finish later.
Step 2: Sauté Aromatics and Peppers to Warm Softness
While the pasta cooks, heat a large non-stick skillet over medium heat and add your teaspoon of olive oil. Once shimmering, toss in the chopped onions, red bell pepper, garlic, plus a pinch of salt and pepper. Cook them gently for about 4 to 5 minutes until everything is soft and sweet-smelling, releasing a delicious base aroma for the rest of the dish.
Step 3: Brown the Italian Chicken Sausage
Now it’s time to add the star protein — the Italian chicken sausage, lovingly removed from its casing. Add it to the skillet and break it apart with a wooden spoon, letting it brown nicely and develop deep flavor. This step should take roughly 6 to 8 minutes, so be patient and stir often to ensure even cooking and prevent burning.
Step 4: Wilt the Escarole Perfectly
Once the sausage is golden and fragrant, add the torn escarole to the pan. Cover and let it cook for 2 minutes to gently wilt the greens, then remove the lid and stir, cooking for an additional 3 minutes or until the escarole softens but still has some texture. Give everything a taste and adjust the salt and pepper as needed — this stage ensures your flavors are spot on.
Step 5: Combine Pasta and Finish with Cheese and Heat
Finally, add the drained pasta directly into the skillet along with the crushed red pepper flakes, reserved pasta water, and Parmigiano Reggiano. Toss everything together until the cheese melts and the pasta is luxuriously coated with a vibrant, flavorful sauce. Transfer to a large serving bowl and prepare to enjoy the fruits of your labor!
How to Serve Escarole Pasta with Sausage and Peppers Recipe
Garnishes
A sprinkle of additional fresh Parmigiano Reggiano is always a welcome topping, adding a touch of salty richness. If you want to brighten things up even more, a scatter of fresh parsley or a drizzle of good quality olive oil can elevate the dish visually and in flavor.
Side Dishes
This dish stands beautifully on its own but pairs wonderfully with a crisp green salad dressed in lemon vinaigrette or some crusty garlic bread to soak up every last bit of sauce. For extra veggies, sautéed zucchini or roasted cherry tomatoes would complement the meal perfectly.
Creative Ways to Present
Try serving this Escarole Pasta with Sausage and Peppers Recipe in individual shallow bowls for a cozy family-style feel. Or layer the pasta in a large platter topped with fresh herbs and grated cheese for an impressive and inviting presentation at gatherings.
Make Ahead and Storage
Storing Leftovers
Allow the pasta to cool completely before transferring it to an airtight container. Stored in the refrigerator, it stays fresh for up to 3 days. The flavors tend to deepen, so it can taste even better the next day!
Freezing
While pasta dishes can sometimes get a bit mushy after freezing, if you want to freeze leftovers, use a freezer-safe container and consume within 1 month. Thaw overnight in the fridge before reheating gently to retain texture as much as possible.
Reheating
Reheat on the stovetop over low to medium heat with a splash of water or broth to refresh the sauce, stirring occasionally. Microwave reheating is also fine; just add a damp paper towel over the container to keep moisture in. Avoid overheating to preserve the escarole’s texture.
FAQs
Can I use a different type of sausage in this recipe?
Absolutely! While Italian chicken sausage adds a lighter, flavorful touch, you can swap it for pork sausage, turkey sausage, or even a plant-based alternative depending on your preference.
Is escarole interchangeable with other greens?
Yes, but escarole has a unique slightly bitter taste and sturdy texture that really complements the sausage and peppers. You can try kale, Swiss chard, or spinach though—the cooking times may vary slightly.
Can this dish be made gluten-free?
Definitely! Just swap the pasta for your favorite gluten-free variety. The dish remains delicious and satisfying without gluten.
How spicy is this recipe?
The heat level is mild but noticeable thanks to the crushed red pepper flakes. You can easily adjust the spice by adding more or leaving it out entirely based on your heat tolerance.
What wine pairs well with Escarole Pasta with Sausage and Peppers Recipe?
A light to medium-bodied red like Chianti or a crisp white such as Pinot Grigio complements the savory sausage and fresh vegetables nicely without overwhelming the dish.
Final Thoughts
This Escarole Pasta with Sausage and Peppers Recipe has become one of my absolute go-to meals whenever I want something quick, hearty, and full of fresh flavor. It’s the kind of dish that feels both comforting and special, perfect for sharing with family or friends. Give it a try—you’ll love its delicious balance of textures and tastes, and it just might become one of your favorites too!
Print
Escarole Pasta with Sausage and Peppers Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Fat
Description
This hearty and flavorful Escarole Pasta with Sausage and Peppers is a quick and satisfying Italian-inspired dish perfect for weeknight dinners. Tender escarole is sautéed with savory Italian chicken sausage, sweet red bell peppers, and aromatic garlic, then tossed with perfectly cooked pasta and finished with a sprinkle of Parmigiano Reggiano and a hint of crushed red pepper. Ready in just 20 minutes, this one-pan meal combines fresh ingredients for a deliciously balanced plate of comfort food.
Ingredients
Vegetables and Aromatics
- 1 medium head escarole, rinsed and torn into bite-sized pieces
- 1 medium onion, chopped
- 1 medium red bell pepper, chopped
- 5 cloves garlic, chopped
Proteins and Dairy
- 1 lb Italian chicken sausage, casing removed
- 1/4 cup grated Parmigiano Reggiano
Pantry
- 12 ounces pasta (white, whole wheat, or gluten-free)
- 1 teaspoon extra virgin olive oil
- 1/4 teaspoon crushed red pepper flakes
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prepare the Escarole: Rinse the escarole thoroughly under cold water to remove any grit and tear it into bite-sized pieces. Set aside.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Before draining, reserve 1 cup of the pasta cooking water, then drain the pasta.
- Sauté the Vegetables: While the pasta cooks, heat the olive oil in a large non-stick skillet over medium heat. Add the chopped onions, red bell peppers, garlic, salt, and pepper. Cook, stirring occasionally, until the vegetables are softened and fragrant, about 4 to 5 minutes.
- Cook the Sausage: Add the Italian chicken sausage to the skillet, breaking it up with a wooden spoon. Cook until the sausage is browned and cooked through, about 6 to 8 minutes.
- Wilt the Escarole: Add the prepared escarole to the skillet. Cover the pan and cook for 2 minutes to allow the escarole to wilt. Remove the lid, stir the greens, and cook for another 3 minutes or until fully wilted. Adjust seasoning with salt and pepper as needed.
- Toss Pasta with Sauce: Add the cooked pasta to the skillet along with the crushed red pepper flakes, reserved pasta water, and grated Parmigiano Reggiano. Toss everything together until well combined and heated through.
- Serve: Transfer the pasta to a large serving bowl and serve immediately, with extra grated Parmesan on the side if desired.
Notes
- You can use white, whole wheat, or gluten-free pasta depending on dietary preference.
- For a spicier dish, increase the amount of crushed red pepper flakes.
- Make sure to reserve some pasta cooking water as it helps to create a silky sauce that coats the pasta.
- Italian chicken sausage provides a leaner alternative to traditional pork sausage.
- Ensure escarole is well rinsed to remove all dirt and grit.
- This dish pairs well with a crisp green salad and crusty bread.
