pasta with escarole

Pasta with Italian Chicken Sausage, Peppers and Escarole is an easy weeknight dish!

Escarole Pasta with Sausage and Peppers

escarole

pasta (white, whole wheat

olive oil (extra virgin)

onion

red bell pepper (chopped)

garlic (chopped)

sausage

Parmigiano Reggiano

tsp crushed red pepper

kosher salt and fresh pepper

chicken sausage

red pepper

Onion

Pasta

Red Bell Pepper

Rinse escarole and tear into bite sized pieces.

Cook pasta in a large pasta pot of salted water according to package directions for al dente.

Reserve 1 cup water before straining.

Meanwhile, while pasta water boils, heat a large non-stick skillet on medium heat.

Add olive oil; when hot add onions, peppers, garlic, salt and pepper. Cook until soft, about 4-5 minutes.

Add sausage, breaking up with a wooden spoon and cook until golden, about 6 to 8 minutes.

Add escarole, cover and cook 2 minutes; remove the cover, stir and cook about 3 more minutes or until wilted. Adjust salt and pepper to taste.

Add the cooked pasta, crushed red pepper flakes, reserved water and Parmigiano Reggiano, toss well and transfer to a large serving bowl.

Skinny taste is always a hit in my house. This is a fast and delicious dinner. I made a gluten free pasta and a regular pasta and just used the prepared ingredients as a sauce/topping. The grated cheese and red pepper flakes really hit the flavor.

This is amazing. We added half a bulb of fennel only because we had it in the fridge and wanted to use it up. Ice addition. This will be in our regular rotation!

I was using up what I had in the fridge and decided that this recipe would work the best with what I had on hand. I used hot Italian sausage, and asparagus instead of escarole because I didn't want to go to the store. It was fabulous!! I blanched the asparagus then added it in place of the escarole. It was so delicious!! I can't wait to try it as written, but this is a forgiving recipe if you need to make some changes. Many thanks.

Made this recipe with spinach. Both my husband and I loved it! Easy to make and it was delicious .😋 Will be making again.

I make this all the time!  Peppers, onions, celery, Lv it! Chicken broth yes a must with pasta water.

I’ve made a “not so light” version of this but wanted something lighter, especially after Thanksgiving. This was delish! I used spinach and added a splash a white wine. Also added some better than bouillon to the pasta water.
As others said, may add some tomatoes and mushrooms next time.
That’s what great about Skinny taste-
Always wonderful and you can add/ subtract to your liking!

This was a great dish! Even my kids went back for a second helping. (Next time I’ll cook the escarole a bit longer..it had some crunch still in it)

So easy and yummy! I used kale and chickpea pasta. I added bone broth instead of the pasta water.  I also threw in mini tomatoes.  Soo good.

I happened to buy escarole and was looking for a recipe to use this.  I happened to have all the ingredients on hand and glad I tried it!! This was fabulous.  I had a hard time containing myself to one portion.  Another winner

Delicious! Easy to make and tastes better than it would at an Italian restaurant. Gina, what would I do without your fabulous recipes? 🫶

I made this recipe with Impossible Sausage (spicy) and added zucchini instead of escarole which sadly I did not have - but I have plenty of zucchini! lol  The Impossible Sausage comes in a 16-oz roll and is easy to crumble and brown. This was an amazing recipe and sooo good. It is in my family's regular dinner rotation now.

This was another amazing recipe! It tasted like something you would order in an Italian restaurant!! The only thing that was odd, I couldn't break up the texture of the Al Fresco sausage so I had to cut it into pieces (almost chopped), Other than that, it was delicious!!

https://www.youtube.com/watch?v=KjDwubDEPx8

Pasta with Chicken Sausage, Peppers and Escarole Recipe
PRINT FULL RECIPE: https://www.skinnytaste.com/pasta-with-italian-chicken-sausage-2/

Pasta with Chicken Sausage, Peppers and Escarole Recipe

Pasta with Italian Chicken Sausage, Escarole and Beans made with lots of garlic, lean Italian chicken sausage, white cannellini beans, crushed red pepper and grated cheese.

Pasta with Italian Chicken Sausage, Escarole and Beans

oz pasta (wheat or gluten-free pasta)

olive oil

chicken

fat free (low sodium chicken broth)

cannellini beans (drained and rinsed (Eden))

grated Parmesan or Romano cheese

red pepper (or

salt and fresh pepper

Cook pasta according to package directions for al dente in a large pot of salted water. Reserve 1/2 cup water before draining.

While pasta water boils, heat a large non-stick skillet on medium heat.

Add olive oil; when hot add onions, garlic, salt and pepper until soft, about 4-5 minutes.

Add sausage, breaking up with a wooden spoon and cook until golden, about 6 to 8 minutes. Set aside in a dish.

Add chicken broth and beans to the skillet.

Add the escarole; stir and cook about 4 minutes or until wilted.

Gently stir in sausage, pasta, red pepper flakes, 1/2 cup of the reserved water or more if needed and grated Parmesan. Adjust salt and pepper if needed and toss well; transfer to a large serving bowl. Enjoy with some extra cheese on the side.

I have made this twice. Once with feta spinach chicken sausage and navy beans and once with hot Italian turkey sausage and chick peas. Both were amazing! I love that's so versatile. Hubby even likes it with the spinach!

This is absolutely delicious! Thank you again.

Made this again for the millionth time and it is ridiculously good. And all I keep thinking is please team up with RFK!  You are the epitome of keeping america healthy! I’d love to back you on this, you’ve changed my life, my husbands life, my friends life. You can help get everyone healthier! I adore you and I’d love to see you in this movement. You deserve to be front and center!

After making this dish, my husband and I were not throughly convinced that we liked it. We took one bite then another. By the time we finished eating, we were laughing delightfully about how much we liked it. I will certainly make it again.

Made this but when done put in a baked spaghetti squash instead of using pasta. We loved it. I also had a green pepper wanted to use and added at same time as onion, and also steamed broccoli rabe that I added in instead of escarole. Liked the white beans added to this. This is a favorite. Loved it.

We really enjoyed this. I’ll probably try it with a little lemon zest to lighten it up a bit next time, as well as some mushrooms.

This was easy to make, and quick to get to the table! Love to add extra cheese!

Easy and delicious. I substituted baby spinach for the escarole since I had that available.

This is such a winning combination!  Looking to lighten this up even more?  Skip the pasta and up the chicken stock and turn this into soup!  My soup recipe is almost identical to yours minus the pasta.  So good!  Thanks for all of the great recipes, Gina - your recipes have septs us eating healthy for years!

I have only seen one review that said light on flavor.  Yours.

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Pasta with Italian Chicken Sausage,...

Top 2 pasta with escarole recipes from across the web

The most viewed pasta with escarole recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Escarole Pasta with Sausage and Pep...

Pasta with Italian Chicken Sausage,...

The most viewed pasta with escarole recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine