Escarole Pasta with Sausage and Peppers
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick weeknight pasta with Italian chicken sausage, peppers, and bitter escarole greens finished with parmesan. Garlicky and satisfying with a hint of heat from red pepper flakes.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 medium head escarole (rinsed and torn into bite sized pieces)
- 12 ounces pasta (white, whole wheat or gluten-free)
- 1 teaspoon olive oil (extra virgin)
- 1 medium onion (chopped)
- 1 medium red bell pepper (chopped)
- 5 cloves garlic (chopped)
- 1 lb Italian chicken sausage (removed from casing)
- 1/4 cup grated Parmigiano Reggiano
- 1/4 tsp crushed red pepper
- kosher salt and fresh pepper to taste
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 15m
- Sodium
- 646mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 352mg
- Calcium
- 136mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 646MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.