Summer sausage with escarole and red bell peppers

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Serves 7 | Prep Time 15 | Cook Time 25

Why I Love This Recipe

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

Ingredients You'll Need

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)


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

Questions, Comments & Reviews

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