Escarole Pasta with Chicken Sausage and Peppers

A bright, colorful, and deeply flavorful pasta dish that comes together in under 30 minutes, making it an excellent choice for busy weeknights. Tender pasta is tossed with savory Italian chicken sausage, sweet red peppers, onions, fresh garlic, and a generous handful of escarole, a leafy green that softens beautifully when sautéed. Finished with Parmigiano Reggiano, this dish is comforting, nourishing, and simple enough for everyday cooking while still tasting like something special.

Why This Recipe Works

This recipe balances rich, hearty flavors with fresh, vibrant ingredients. The escarole adds a pleasant, mild bitterness that complements the sweetness of the peppers and the savory notes of the chicken sausage. Using pasta water to finish the sauce keeps everything silky, cohesive, and full of flavor. It is also highly adaptable, allowing you to substitute other greens, vegetables, or pasta shapes based on what you have available.

What Is Escarole?

Escarole is a leafy green from the chicory family, related to endive and radicchio. It looks somewhat like lettuce but has a firmer texture and a subtle, pleasant bitterness that becomes mild and tender once cooked. If escarole is not available, it can easily be replaced with Swiss chard, spinach, or curly endive.

Ingredients

• 1 medium head escarole, rinsed thoroughly and torn into bite-sized pieces
• 12 ounces pasta of choice (regular, whole wheat, or gluten-free)
• 1 teaspoon extra virgin olive oil
• 1 medium onion, finely chopped
• 1 medium red bell pepper, chopped
• 5 cloves garlic, chopped
• 1 pound Italian chicken sausage, removed from casing
• 1/4 cup grated Parmigiano Reggiano
• 1/4 teaspoon crushed red pepper flakes
• Kosher salt and freshly ground black pepper to taste

Step-by-Step Instructions

1. Prepare the Escarole
   Rinse the escarole thoroughly to remove any grit or sand, then tear into small, manageable pieces. Set aside.
2. Cook the Pasta
   Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Before draining, reserve 1 cup of the cooking water. Drain and set aside.
3. Cook the Vegetables
   While the pasta cooks, heat the olive oil in a large deep skillet over medium heat. Add the chopped onions, bell pepper, garlic, salt, and pepper. Sauté for 4 to 5 minutes, or until the vegetables begin to soften and the onions turn translucent.
4. Brown the Sausage
   Add the chicken sausage to the skillet, breaking it apart with a wooden spoon. Cook for 6 to 8 minutes, or until it is fully browned and cooked through.
5. Wilt the Escarole
   Add the escarole to the skillet. Cover and cook for 2 minutes. Remove the lid, stir, and continue cooking for 3 more minutes, or until the escarole has wilted completely. Taste and adjust seasoning as needed.
6. Combine Everything
   Add the cooked pasta to the skillet along with the crushed red pepper flakes, Parmigiano Reggiano, and a splash of the reserved pasta water. Toss well to coat, adding more pasta water as needed to create a light, glossy sauce.
7. Serve
   Transfer the finished dish to a large serving bowl. Serve warm with extra cheese if desired.

Variations and Substitutions

• Replace escarole with Swiss chard, kale, or fresh spinach.
• Use turkey sausage instead of chicken sausage if preferred.
• Add sliced mushrooms for extra vegetables and depth of flavor.
• Substitute red peppers with yellow or green bell peppers, or use a combination for added color.
• Omit the crushed red pepper flakes for a milder dish.
• Use gluten-free pasta to make the dish completely gluten-free.

Serving Suggestions

This pasta pairs wonderfully with:

• A simple mixed green salad
• Roasted vegetables
• Garlic bread
• A bowl of homemade vegetable soup

Storage

Leftovers keep well in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet with a splash of water or broth to restore moisture.