SUMMER SAUSAGE WITH ESCAROLE AND RED BELL PEPPERS

 

  • Cooking Time: 25
  • Servings: 7
  • Preparation Time: 15

Ingredients

  • Hot italian sausage 16 oz
  • 1 Red Bell Pepper
  • 1 small yellow onion
  • 1 package of Escarole
  • 2 cups dry penne
  • 3 cloves garlic, minced
  • Pepper (to taste)
  • Salt (to taste)

Directions

  • Dice bell pepper, and onion, mince garlic
  • Brown sausage in olive oil and break apart as it is browning
  • Boil water for pasta while sausage is browning
  • When sausage is half cooked, add red pepper, onion and garlic
  • Cook Penne when water begins to boil
  • When sausage is cooked and onions are translucent, add the cleaned escarole directly to sauce
  • Add some pasta water to help escarole wilt
  • Add cooked pasta directly to sauce

Notes

This is a good spin on a winter bolognese, just as satisfying and a little bit lighter, but this one is actually from Emeril

Categories: Pasta 

Author Credit: Emeril

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