Pasta with sausage and escarole is a classic Italian dish that combines the rich flavors of sausage, the bitterness of escarole, and the heartiness of pasta. This versatile dish can be enjoyed as a main course or a side dish, and it is sure to please everyone at the table.
From traditional Italian sausage and escarole soup to hearty pasta dishes like rigatoni or penne, or even a comforting sausage and escarole stuffed shells, our collection of recipes offers a wide range of options for every taste and skill level. Whether you're a seasoned cook or just starting out, we've got you covered. So grab your apron and let's get cooking!
CREAMY SAUSAGE AND ESCAROLE BAKED PASTA
Rich tomato-ricotta sauce coats Italian sausage and wilted escarole in this mozzarella-topped pasta dish.
Provided by Food Network Kitchen
Time 1h5m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil.
- Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of tomatoes and 1 cup water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly, add the oregano and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Discard the oregano and stir in the ricotta. Season with salt and pepper.
- Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the sausage and cook, breaking up any clumps with a wooden spoon, until browned, about 5 minutes. Transfer the sausage to a large bowl using a slotted spoon. Add the escarole and a pinch of salt to the sausage drippings in the skillet and cook, stirring occasionally and reducing the heat slightly if necessary, until wilted, about 4 minutes. Transfer the escarole to the bowl with the sausage.
- Cook the farfalle in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and add it to the mixing bowl.
- Add the tomato sauce, half of the mozzarella and half of the Parmesan to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the remaining mozzarella and Parmesan. Bake, uncovered, until browned, about 15 minutes. Let the pasta stand about 10 minutes before serving.
PASTA WITH ESCAROLE, WHITE BEANS AND CHICKEN SAUSAGE
Provided by Ellie Krieger
Categories main-dish
Time 25m
Yield 4 servings (serving size 2 cups)
Number Of Ingredients 13
Steps:
- Cook the pasta according to the directions on the package.
- Heat the oil over a medium heat in a large, deep saute pan or 8-quart stockpot.
- Saute the onion until soft and translucent, about 5 minutes. Add the garlic and cook an additional 1 minute. Stir in the sausage and cook until heated through and browned, about 4 minutes. Add the escarole and cook until wilted, about 3 to 4 minutes.
- Add the beans, 1 cup of chicken stock, sage and red pepper flakes and simmer until the mixture is heated through and liquid is slightly reduced.
- Add the sausage-bean mixture to pasta and toss well, loosening with the additional 1/2 cup chicken stock if necessary. Season with freshly ground pepper and salt, to taste.
- Divide among 4 pasta bowls and top with Parmesan cheese.
ESCAROLE WITH ITALIAN SAUSAGE AND WHITE BEANS
Serve this dish as a side at a pot-luck gathering or for a quick-and-easy one-pot dinner.
Categories Soup/Stew Bean Leafy Green Sauté Sausage White Wine Winter Prosciutto Escarole Simmer Bon Appétit Dinner
Yield 12 servings as a side-dish or 6 as main-course
Number Of Ingredients 11
Steps:
- Heat oil in heavy large pot over medium-high heat. Working in batches, sauté sausage until cooked through, breaking up with back of spoon, about 6 minutes per batch. Using slotted spoon, transfer sausage to bowl, leaving drippings in pot. Reduce heat to medium; add onion to pot and sauté until translucent, about 5 minutes. Add prosciutto and sauté 1 minute. Mix in garlic and crushed red pepper. Add escarole and sauté until wilted, about 2 minutes. Add wine and cook 2 minutes. Add beans, stock and sausage and simmer 10 minutes to blend flavors. Season to taste with salt and pepper. Transfer to large bowl. Top with grated Parmesan, if desired.
PASTA WITH SAUSAGE AND ESCAROLE
Enjoy a side of our Braised Endive in Mustard Vinaigrette alongside the pasta.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 45m
Number Of Ingredients 13
Steps:
- Bring a large pot of water to a boil. Add salt and pasta; cook 2 to 3 minutes less than package instructions. Drain pasta.
- Meanwhile, in a Dutch oven, heat oil over medium heat. Add garlic; cook, stirring, until fragrant, about 1 minute. Add sausage; cook, stirring, until cooked through, about 6 minutes. Pour in wine; stir to deglaze pan. Add cream, parsley, rosemary, and red-pepper flakes; season with salt and pepper. Bring to a simmer. Add escarole; cook, stirring occasionally, until just wilted, 8 to 10 minutes.
- Stir pasta into skillet; cook until cream has started to thicken and pasta is al dente, about 3 minutes. Garnish with cheese, and serve.
SAUSAGE PASTA CASSEROLE
"This recipe is so flexible," says Shirley Howden of Essexville, Michigan. "You can use beef or Italian sausage, and your favorite vegetables and cheese." It's also easy to double for company.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 3 servings.
Number Of Ingredients 8
Steps:
- Cook noodles according to package directions. Meanwhile, in a small skillet, cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain. Drain and rinse pasta in cold water. Cut pasta into 3-in. pieces. Stir the pasta, sausage and spaghetti sauce into meat mixture., Transfer to an 8x4-in. loaf pan coated with cooking spray; sprinkle with cheeses. Bake at 350° for 15-20 minutes or until bubbly and cheese is melted.
Nutrition Facts : Calories 303 calories, Fat 10g fat (5g saturated fat), Cholesterol 60mg cholesterol, Sodium 879mg sodium, Carbohydrate 29g carbohydrate (8g sugars, Fiber 2g fiber), Protein 25g protein.
PASTA WITH SAUSAGE, WHITE BEANS AND ESCAROLE
A wonderful Tuscan style one dish meal that is so reminiscent of our stay in the old walled village of Antinori outside of Florence..
Provided by Lorac
Categories One Dish Meal
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a large skillet, cook sausage over medium heat 10 minutes, remove and slice into 1 inch chunks.
- Add onions, garlic and escarole to the skillet and cook until the escarole is wilted.
- Add broths, sausage and cannelini beans and simmer 15 minutes.
- Stir in cheese and mix with hot pasta.
Tips:
- Use fresh ingredients whenever possible. This will give your pasta dish the best flavor.
- Don't overcrowd the pot when cooking the pasta. This will prevent the pasta from cooking evenly.
- Cook the pasta al dente. This means that the pasta should be cooked until it is still slightly firm to the bite.
- Don't rinse the pasta after cooking it. This will remove the starch from the pasta, which will make it less flavorful.
- Use a good quality sausage for this dish. A spicy sausage will add a lot of flavor to the pasta.
- Sauté the escarole before adding it to the pasta. This will help to soften the escarole and bring out its flavor.
- Add some grated Parmesan cheese to the pasta before serving. This will add a rich, nutty flavor to the dish.
Conclusion:
Pasta with sausage and escarole is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of flavors in this dish is sure to please everyone at the table. So next time you're looking for a quick and easy pasta recipe, give this one a try. You won't be disappointed!
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