Penne With Sausage and Escarole

Those of you who don’t love escarole had better try it again...the sweetness of the Italian sausage here really complements its flavor beautifully. A simple pasta dish for any day of the week.

Recipe courtesy of Emeril 20-40-60: Fresh Food Fast by Emeril Lagasse; Copyright Harper Studio, 2009

Penne With Sausage and Escarole

Did you change this recipe up a little? We want to know! Share it with us by adding your special Twist.

Did you change this recipe?

Add your Twist

    A twist is a way to share your own spin on our recipies!

    Submit your own twist!


    1 pound penne pasta 1 1/2 pounds sweet Italian sausage, casings removed (or bulk sausage)
    1 teaspoon olive oil 2 teaspoons minced garlic
    2 medium onions, cut into small dice (about 2 cups) 1 bunch escarole or mustard greens, rinsed, stemmed, and 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 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


    Prep: 10 min Total: 30 min (Quick)
    Try Kitchen View! Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions.
    Enter Kitchen View
    • 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.

    Connect with Us
    Follow Our Pins

    Yummy recipes, DIY projects, home decor, fashion and more curated by iVillage staffers.

    Follow Our Tweets

    The very dirty truth about fashion internships... DUN DUN @srslytheshow

    On Instagram

    Behind-the-scenes pics from iVillage.

    Do you have a recipe that will knock our socks off?

    Share Yours Now
    Today's Best Saving