iVillage

By KSmitherman

Ingredients

• size pieces (about 8 cups) 1 red bell pepper, stemmed, seeded, and cut into medium dice (about 1 cup) 1⁄2 cup grated Parmigiano
• Reggiano 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 Shopping List: Add Recipe Recipe Added! View shopping list

Details

Servings 6
Adapted from ivillage.com

Preparation

Step 1

directions

Prep:
10 min
Total:
30 min (Quick)

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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.

2

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.

3

Add the cooked pasta and the reserved cooking water, and stir gently to combine. Simmer just until everything is heated through, about 2 minutes.

4

Transfer the mixture to a large serving bowl. Add the Parmesan and crushed red pepper, and toss to combine. Drizzle with the extra-virgin olive oil, and serve immediately.

directions

Prep:
10 min
Total:
30 min (Quick)

directions