Summer sausage with escarole and red bell peppers
  • Cooking Time: 25
  • Servings: 7
  • Preparation Time: 15
  • 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)
  1. Dice bell pepper, and onion, mince garlic
  2. Brown sausage in olive oil and break apart as it is browning
  3. Boil water for pasta while sausage is browning
  4. When sausage is half cooked, add red pepper, onion and garlic
  5. Cook Penne when water begins to boil
  6. When sausage is cooked and onions are translucent, add the cleaned escarole directly to sauce
  7. Add some pasta water to help escarole wilt
  8. Add cooked pasta directly to sauce
This is a good spin on a winter bolognese, just as satisfying and a little bit lighter, but this one is actually from Emeril