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Sausage and Escarole Pasta Recipe


  • Sausage and Escarole Pasta
    Sausage and Escarole Pasta

    One and a halfpound rigatoni

  • Two cloves garlic, minced
  • One cup chicken broth
  • 2 teaspoons fresh rosemary (dried out rosemary can be substituted)
  • 1/2 tsp red pepper flakes
  • One tbs olive oil
  • 1 pound mild Italian sausage
  • 1 mug heavy cream
  • 2 Tbsps flour
  • 1/2 cup grated parmesan cheese
  • One large mind escarole
  • shaved parmesan cheese (optional)

How to make Sausage and Escarole Pasta

  • Cook rigatoni based on package directions.
  • Sautee garlic clove in oil and add crumbled sausage. Cook sausage till no longer pink.
  • Add the actual cream as well as chicken broth and simmer for a couple of moments. Include grated parmesan cheese, rosemary, and red pepper flakes.
  • Slice escarole finely and place along with sausage, cover and simmer until sensitive; about 3 minutes. Simmer sauce till desired thickness is actually arrived at.
  • Serve over cooked pasta.
  • Top along with shaved parmesan if desired.
  • Sausage and Escarole Pasta is ready to serve.

Prep Time: 5 minutes
Total Time: 25 minutes
Servings: 6

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