Penne with Escarole and Sausage/ Emerill

Penne with Escarole and Sausage/ Emerill
Penne with Escarole and Sausage/ Emerill

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    pound penne pasta

  • 1

    teaspoon olive oil

  • 2

    medium onions, cut into small dice (about 2 cups)

  • 1

    red bell pepper, cut into medium dice (about 1 cup)

  • 1/2

    teaspoon salt, plus more for the pasta water

  • 1/2

    teaspoon freshly ground black pepper

  • 11/2

    pounds sweet Italian sausage, casings removed (or bulk sausage)

  • 2

    teaspoons minced garlic

  • 1

    bunch escarole or mustard greens, rinsed, stemmed, and torn into bite-size pieces (about 8 cups)

  • 1/2

    cup grated Parmigiano-Reggiano cheese

  • 1/4

    teaspoon crushed red pepper

  • 2

    tablespoons extra-virgin olive oil

Directions

Bring a large pot of salted water to a boil. Add the penne and cook until just tender, about 11 minutes. Drain the pasta in a colander, reserving 1 cup of the cooking water, and set aside. While the water is heating and the pasta is cooking, heat the olive oil in a 14-inch sauté pan over medium heat. Add the onions, bell pepper, 1 /2 teaspoon salt, and black pepper, and cook until the vegetables are soft, about 4 minutes. Add the sausage and cook, breaking the pieces up with the back of a wooden spoon, until browned, 6 to 8 minutes. Add the garlic and escarole, and cook for 5 minutes longer. Add the cooked pasta and the reserved cooking water, and stir gently to combine. Simmer just until everything is heated through, about 2 minutes. Transfer the mixture to a large serving bowl. Add the cheese and crushed red pepper, and toss to combine. Drizzle with the extra-virgin olive oil, and serve immediately.

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