Penne with Sausage and Escarole

Name: Penne with Sausage and Escarole
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 6 to 8 servings
Ingredients: 1 1/2 pounds sweet Italian sausage, casings removed (or bulk sausage); 2 teaspoons minced garlic (about 2 cloves); 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; 1 pound penne pasta; 1 teaspoon olive oil; 2 medium onions, cut into small dice (about 2 cups); 1 red bell pepper, seeded and cut into medium dice (about 1 cup); 1/2 teaspoon salt, plus more for the pasta water; 1 1/2 teaspoons freshly ground black pepper

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Level: Easy
Total: 40 min

Prep: 10 min
Cook: 30 min

Yield: 6 to 8 servings

Level: Easy
Total: 40 min

Prep: 10 min
Cook: 30 min

Yield: 6 to 8 servings

Ingredients

1 1/2 pounds sweet Italian sausage, casings removed (or bulk sausage)

2 teaspoons minced garlic (about 2 cloves)

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

1 pound penne pasta

1 teaspoon olive oil

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

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

1/2 teaspoon salt, plus more for the pasta water

1 1/2 teaspoons freshly ground black pepper

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 l4-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.
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.

Recipe copyright Emeril Lagasse, courtesy MSLO, Inc.