Escarole And Sausage Stew Over Penne Recipe

Name: Escarole And Sausage Stew Over Penne
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound fennel flavored Italian sausage links; 2 tablespoons extra virgin olive oil, divided; 2 small leeks (white part) sliced lengthwise and then crosswise about 1/4 inch; 2 large cloves minced garlic; 1/4 teaspoon crushed red pepper flakes; 1 teaspoon dried basil; 1 teaspoon dried oregano; 1 teaspoon salt; 1 14 to15 ounce can Itallian plum tomatoes with the juice, crushed; 2 cups chicken broth; 1 parmesan rind(optional but sooo good); 1 very large bunch escarole, chopped; 12 ounces dry penne rigate (or similar); Freshly grated parmesan for serving

Servings: persons

1 pound fennel flavored Italian sausage links
2 tablespoons extra virgin olive oil, divided
2 small leeks (white part) sliced lengthwise and then crosswise about 1/4 inch
2 large cloves minced garlic
1/4 teaspoon crushed red pepper flakes
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon salt
1 14 to15 ounce can Itallian plum tomatoes with the juice, crushed
2 cups chicken broth
1 parmesan rind(optional but sooo good)
1 very large bunch escarole, chopped
12 ounces dry penne rigate (or similar)
Freshly grated parmesan for serving

1
Bake the sausage in a 350F oven for 30 minutes. When cool enough to handle, slice in 1/4 to 1/3 inch rounds.
2
In about a 5 o 6 quart soup pot or Dutch oven, heat 1 tablespoon of the oil and begin to saute the sausage rounds. Once they start to brown add the leek and garlic and stir. Add the crushed red pepper, basil oregano and salt and continue to saute until the leeks soften.
3
Add the crushed tomatoes and chicken broth and bring the mixture up to a boil. Start adding the chopped escarole by the handful and stir until it all wilts. Add the parmesan rind, if using, and simmer everything for 20 to 30 minutes.
4
While the stew is simmering, cook the penne according to package directions. Drain, place in a serving bowl and stir in the second tablespoonof the extra virgin olive oil. Serve with lots of grated parmesan.

455

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 pound fennel flavored Italian sausage links, 2 tablespoons extra virgin olive oil, divided, 2 small leeks (white part) sliced lengthwise and then crosswise about 1/4 inch, 2 large cloves minced garlic, and more.

Yes, Escarole And Sausage Stew Over Penne falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Escarole And Sausage Stew Over Penne

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions