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Penne with Sausage & Escarole
Blogging breaks are necessary but then I get to a point, usually after 5 days, when I feel disconnected from the people who have become a part of my life. So, here I am, I've missed you. And I bring you this dish I made recently, one that my husband says has become his favorite pasta dish. It was out of the Today's Show recipe book which he bought me for my birthday in October. Is it weird that I was just as excited about this gift as when he bought me a tennis bracelet for our 7 year anniversary this past Monday. I kid, a bit. Love you Terry!!! And I love this dish too. The ingredients just work so well together. The original recipe called for broccoli rabe which is slightly bitter. I opted for escarole since it pairs beautifully with sausage in a popular Italian soup. It was perfect so I'm sticking with it!!!!!  PENNE WITH SAUSAGE & ESCAROLE {Printable Recipe Here} 1 lb hot or sweet Italian sausage links 1 tblsp olive oil 8 oz Escarole, chopped (about 6 cups) 1 large leek, cut into ¼? slices (about ½ cup) 3 cloves garlic, minced 2/3 cup chicken broth ½ cup purchased roasted red sweet peppers, drained & cut into strips 6 oz dried penne pasta ¼ cup snipped fresh basil ½ tsp pepper 1/3 cup shredded parmesan cheese Fill a skillet with ½? water. Bring to boiling. Add sausage. Cook covered for 15 minutes. Drain. Remove to a cutting board & cut into ½? slices. Return slices to a skillet & cook in oil for 2-3 minutes or until brown. Set aside.  Add escarole, leek & garlic to skillet. Cook, stirring until escarole is wilted & leek is tender.  Stir in sausage, broth & peppers. Bring to boiling. Reduce heat. Cover & simmer gently for 2-3 minutes until escarole is crisp tender.  Meanwhile cook pasta. Add cooked pasta, basil & black pepper to sausage mixture. Toss gently to combine.  Top with parmesan cheese. Serve additional parmesan cheese at table.  A little tip on parmesan: Fresh is best!!!!!!!!!!! I highly recommend buying a fresh block & shredding/grating as you need it. It lasts for a while & is perfect for pasta dishes that require only just a few but very fresh ingredients. Since I find it to be such a pain to grate on the smallest hole (not shown above) I grate on the hole you see above, then I just do a rough chop to get it just a bit smaller that what you see.  {Food for Thought} The recipe didn't mention taking the casing off the sausage but I did anyway. After it boils & you remove it to a cutting board, let it rest for a few minutes. Then just take a knife & make a slit the long way, removing the casing like a jacket with your hands. Since the sausage & escarole are perfect together I wouldn't recommend substituting chicken but if you're not a meat eater I think turkey sausage would be fine too. Happy Anniversary Terry! For the occasion, you finally get your own post category (see below). Now you can look up your favorites & tell me what you want for dinner. { Deliciously Linking to Friday Food with MomTrends }  related searches : Penne
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