Pasta With Sausage And Escarole Recipes

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PASTA WITH ESCAROLE, WHITE BEANS AND CHICKEN SAUSAGE



Pasta with Escarole, White Beans and Chicken Sausage image

Provided by Ellie Krieger

Categories     main-dish

Time 25m

Yield 4 servings (serving size 2 cups)

Number Of Ingredients 13

3/4 pound whole-wheat bowtie (or other shape) pasta
1 tablespoon olive oil
1/2 medium onion, chopped, about 1 cup
3 cloves garlic, minced
6 ounces lowfat Italian-style chicken sausage, casings removed, crumbled
1 medium head escarole, rinsed, drained and chopped, about 8 cups
1 (14-ounce) can low-sodium cannellini beans, drained and rinsed
1 1/2 cups low-sodium chicken broth
1/2 teaspoon red pepper flakes
1 tablespoon chopped fresh sage leaves
Salt
Freshly ground black pepper
1 ounce grated Parmesan

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



Escarole with Italian Sausage and White Beans image

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

3 tablespoons olive oil
12 Italian sausages (about 3 pounds), casings removed
1 cup chopped onion
1/2 cup chopped prosciutto (about 2 ounces)
1 tablespoon minced garlic
1/2 teaspoon dried crushed red pepper
1 large head escarole, chopped (about 10 cups)
3/4 cup dry white wine
4 (15-ounce) cans Great Northern beans, rinsed, drained
1 cup chicken stock or canned low-salt chicken broth
Freshly grated Parmesan cheese (optional)

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.

5-INGREDIENT SAUSAGE AND ESCAROLE PASTA



5-Ingredient Sausage and Escarole Pasta image

This super-flavorful 5-Ingredient Sausage and Escarole Pasta was made possible by two very robust flavors: chicken sausage and garlic.

Provided by My Food and Family

Categories     Pasta

Time 30m

Yield 4 servings

Number Of Ingredients 5

2-1/2 cups orecchiette pasta, uncooked
1 pkg. (9 oz.) fully cooked chicken sausage links, cut into 1/2-inch-thick slices
2 cloves garlic, minced
4 cups coarsely chopped escarole
1/2 cup KRAFT Sun Dried Tomato Vinaigrette Dressing

Steps:

  • Cook pasta as directed on package, omitting salt. Drain, reserving 1/2 cup cooking water.
  • Cook sausage in large nonstick skillet on medium heat 5 to 7 min. or until evenly browned and heated through, stirring frequently and adding garlic for the last minute.
  • Add pasta, reserved cooking water, escarole and dressing; mix well. Cook 1 to 2 min. or pasta mixture is heated through and escarole just begins to wilt, stirring frequently.

Nutrition Facts : Calories 380, Fat 10 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 830 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 20 g

PASTA WITH SAUSAGE AND ESCAROLE



Pasta with Sausage and Escarole image

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

Coarse salt
1 pound rigatoni, or other tubular pasta
2 tablespoons extra-virgin olive oil
2 garlic cloves, minced (about 1 tablespoon)
1 pound hot Italian sausage, removed from casing and crumbled
1 cup dry white wine
1 cup heavy cream
1/4 cup finely chopped fresh flat-leaf parsley
2 teaspoons finely chopped fresh rosemary
1/2 teaspoon crushed red-pepper flakes
Freshly ground black pepper
1 large head escarole, cut horizontally into thirds and stemmed
Parmesan cheese, for shaving

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.

CREAMY SAUSAGE AND ESCAROLE BAKED PASTA



Creamy Sausage and Escarole Baked Pasta image

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

Kosher salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
4 cloves garlic, thinly sliced
Pinch of crushed red pepper flakes
One 28-ounce can whole plum tomatoes, crushed by hand
One 15-ounce can whole plum tomatoes, crushed by hand
1 sprig fresh oregano
1 cup fresh ricotta
3/4 pound sweet or spicy Italian sausage, casings removed
1/2 head escarole, cut into 1-inch pieces
1 pound dried farfalle
3 cups shredded mozzarella
1 cup grated Parmesan

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 SHELLS WITH ESCAROLE, SAUSAGE, AND CHEESE



Pasta Shells With Escarole, Sausage, and Cheese image

Make and share this Pasta Shells With Escarole, Sausage, and Cheese recipe from Food.com.

Provided by Phil Franco

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

14 ounces escarole, cut into crosswise into 1-inch wide ribbons (about 10 cups)
8 ounces medium pasta shells (about 3 and 1/2 cups)
4 teaspoons extra virgin olive oil
10 ounces sweet sausage, casings removed (about 3 links)
1 large red onion, cut through root end into thin wedges
3/4 teaspoon fennel seed, crushed
3 tablespoons sun-dried tomatoes, thinly sliced drained oil-packed
3 tablespoons pecorino romano cheese, grated

Steps:

  • Cook escarole ribbons in large pot of boiling salted water until tender, about 5 minutes.
  • Using slotted spoon, transfer escarole to strainer and drain, keeping water boiling. Add pasta shells to boiling water; cook pasta shells until 'al dente', stirring occasionally.
  • Ladle out 1/2 cup cooking water; reserve.
  • Drain pasta shells; return to pot.
  • Meanwhile, heat 1 teaspoon olive oil in large nonstick skillet over medium-high heat.
  • Add sausage; saute until cooked through, breaking up with fork, about 5 minutes.
  • Add remaining olive oil, onion, and fennel seeds; saute until onion is almost tender, about 6 minutes.
  • Stir in tomatoes, escarole, and reserved 1/2 cup cooking water; simmer until heated through, about 3 minutes.
  • Season with salt and pepper.
  • Add sausage mixture to pasta; toss. Transfer to bowl. Sprinkle with cheese.
  • That's it!

Nutrition Facts : Calories 397.4, Fat 11.7, SaturatedFat 3.2, Cholesterol 21.4, Sodium 486.5, Carbohydrate 52.5, Fiber 6, Sugar 4.3, Protein 21

PASTA SHELLS WITH ESCAROLE, SAUSAGE, AND CHEESE



Pasta Shells with Escarole, Sausage, and Cheese image

Categories     Cheese     Onion     Pasta     Poultry     Sauté     Low Fat     Quick & Easy     Healthy     Escarole     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 8

1 14- to 15-ounce head of escarole, cut crosswise into 1-inch-wide ribbons (about 10 cups)
8 ounces medium pasta shells (about 3 1/2 cups)
4 teaspoons olive oil
10 ounces sweet Italian turkey sausage (about 3 links), casings removed
1 large red onion, cut through root end into thin wedges
3/4 teaspoon fennel seeds, crushed
3 tablespoons thinly sliced drained oil-packed sun-dried tomatoes
3 tablespoons grated pecorino Romano cheese

Steps:

  • Cook escarole ribbons in large pot of boiling salted water until tender, about 5 minutes. Using slotted spoon, transfer escarole to strainer and drain, keeping water boiling. Add pasta shells to boiling water; cook pasta shells until just tender, stirring occasionally. Ladle out 1/2 cup cooking water; reserve. Drain pasta shells; return to pot.
  • Meanwhile, heat 1 teaspoon oil in large nonstick skillet over medium-high heat. Add sausage; sauté until cooked through, breaking up with fork, about 5 minutes. Add remaining oil, onion, and fennel seeds; sauté until onion is almost tender, about 6 minutes. Stir in tomatoes, escarole, and reserved 1/2 cup cooking water; simmer until heated through, about 3 minutes. Season with salt and pepper.
  • Add sausage mixture to pasta; toss. Transfer to bowl. Sprinkle with cheese.

PASTA WITH SAUSAGE, WHITE BEANS AND ESCAROLE



Pasta with Sausage, White Beans and Escarole image

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

1 tablespoon olive oil
2 lbs sweet mild Italian sausage
2 cups coarsely chopped onions
6 cloves garlic, roughly chopped
1 head escarole, sliced crosswise into 1 inch strips
1 1/2 cups chicken broth
1 1/2 cups beef broth
2 (15 ounce) cans cannellini beans or 2 (15 ounce) cans red kidney beans, drained
1 lb cellentani pasta or 1 lb fusilli, cooked and drained
1 cup freshly grated romano cheese

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.

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