Summer sausage with escarole and red bell peppers


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Member since 2006
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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)


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


Questions, Comments & Reviews



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