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
Scale
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.
