Penne with Italian Sausage and Escarole (or Spinach)

By KSmitherman

Ingredients

• 1 pound penne pasta
• 1 tsp. olive oil
• 2 medium onions, cut into small dice (about 2 cups)
• 1 1/2 pounds sweet Italian Sausage (casings removed or bulk sausage)
• 2 tsp. minced garlic
• 1 bunch escarole or mustard greens or spinach torn into bite size pieces (about 8 cups)
• 1 red bell pepper, stemmed, seeded, and cut into medium dice (about 1 cup)
• 1 ⁄2 cup grated ParmigianoReggiano cheese
• 1 ⁄2 teaspoon salt, plus more for the pasta water
• 1 ⁄4 teaspoon crushed red pepper
• 1 ⁄2 teaspoon freshly ground black pepper
• 2 tablespoons extra virgin olive oil
• Yield: 6-8 Servings

Preparation

Step 1

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 saute 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.