Summer sausage with escarole and red bell peppers
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
