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Pasta with Italian Chicken Sausage, Peppers, and Escarole is a colourful, flavorful dish your whole family is bound to enjoy.
Chicken Sausage Peppers and Escarole Pasta
I used to be so excited when a former coworker shared this escarole pasta dish with me because I’m an enormous fan of escarole! If you happen to’ve never cooked with escarole, you actually have to try it. This recipe cooks in about 20 minutes, so it’s perfect for a busy weeknight. You’ll be able to even do all of the vegetable prep earlier within the day, so every part’s able to go at dinnertime. Another favorite Italian escarole recipes are my Pasta with Italian Chicken Sausage, Escarole, and Beans and Escarole Soup with Turkey Meatballs.
What’s escarole?
Escarole is a mildly bitter, leafy green that appears like lettuce. It’s a part of the chicory family, which also includes endive and radicchio. If you happen to can’t find escarole in your food market, you should utilize spinach or Swiss chard.
Where to Buy Italian Chicken Sausage
Not all chicken sausages are alike, so it’s idea to know your butcher or the person making the sausage if possible. I sampled a couple of Italian chicken sausages from different stores before I discovered a favourite made with all white meat at a close-by Italian specialty store. Living in Latest York, I’m fortunate to have some great Italian resources nearby. If you happen to can’t find chicken sausage, turkey sausage would also work.
Italian Chicken Sausage Pasta Variations:
- Use spinach, kale, Swiss chard, or one other leafy green as an escarole substitute.
- Swap turkey sausage for the chicken sausage. If you happen to can’t find uncooked sausage, use cooked chicken sausage and thinly slice it.
- Sub the red bell pepper for yellow or green ones or use a mixture of colours.
- Add sliced mushrooms in case you’d like more veggies.
- Skip the red pepper flakes in case you’re not a fan of spicy foods.
- Make this dish gluten-free through the use of gluten-free pasta.
More Pasta Recipes You’ll Love:
Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes
Yield: 6 servings
Serving Size: 1 1/2 cups
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Rinse escarole and tear into bite sized pieces.
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Cook pasta in a big pot of salted water in keeping with package directions for al dente.
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Reserve 1 cup water before draining.
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Meanwhile, while pasta water boils, heat a big non-stick skillet on medium heat.
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Add olive oil; when hot add onions, peppers, garlic, salt and pepper. Cook until soft, about 4-5 minutes.
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Add sausage, breaking up with a wood spoon and cook until golden, about 6 to eight minutes.
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Add escarole, cover and cook 2 minutes; remove the quilt, stir and cook about 3 more minutes or until wilted. Adjust salt and pepper to taste.
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Add cooked pasta, red pepper flakes, reserved water and Parmigiano Reggiano, toss well and transfer to a big serving bowl.
Last Step:
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Serving: 1 1/2 cups, Calories: 297.7 kcal, Carbohydrates: 47.2 g, Protein: 20.6 g, Fat: 5.5 g, Fiber: 7.5 g, Sugar: 1.1 g