Instea
d of the kitchen, our life was in beautiful, cool Idaho this past week visiting and meeting our newest granddaughter, Layla. Isn’t she sweet?
Now we’re home trying to catch up on all the mundane things we left behind so cooking is still either non-existent or the easy go-to standards. Here’s one of those that you’ll enjoy.
Penne with Sausage and Escarole
- Italian Sausage, 1 to 1.5 pounds
- Penne. 1 pound
- Escarole, 1 large head
- Garlic, 8 or more cloves
- Fresh Rosemary
- Red Bell Pepper
- Olive Oil
Snip the rosemary.
Mince the garlic and slice the pepper.
Rinse the escarole and shake out the excess water.
Chop it up.
Heat a bit of olive oil over medium heat.
Add garlic and pepper.
Stir in the rosemary and cook over medium low to low heat until the pepper is nice and soft. Remove from heat and set aside until the sausage and pasta are done.
Meanwhile, grill the sausage and boil the water for the penne.
Once the penne is in the water and the sausage is off the grill, put the garlic and peppers back on medium-low heat and add the escarole. Cook until escarole wilts and softens.
While the escarole cooks, slice the sausage.
Add the sliced sausage to the vegetable mixture.
Drain the penne and add it to the vegetable mixture, along with a cup or so of the pasta cooking water.
Stir well and cook for a few minutes over medium-low heat, until it’s all well-blended.
Serve with fresh Parmesan or Asiago cheese and a loaf of Italian bread.
{ 3 comments… read them below or add one }
This looks fab – any chance I could borrow the recipe and a couple of the pictures with a suitable link back here?
Kind regards
SK
Sure, no problem as long as it’s linked and credited. Thanks!
Your grand daughter, Layla is looking pretty! Congrats to you!
The pasta dish sings to me!! Easy yet so tasty flavours you have used in here!! I so love this tasty dish!
MMMMMMMMMMMMM,…!!!!