This super-flavourful 5-Ingredient Sausage and Escarole Pasta was made possible by two very robust flavours: chicken sausage and garlic.
What do I need ?
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
3 cups orecchiette pasta, uncooked
1/2 lb. (225 g) fully cooked chicken Italian sausage links, cut into 1/2-inch-thick slices
2 cloves garlic, minced
4 cups coarsely chopped escarole
1/2 cup Kraft Extra Virgin Olive Oil Italian Sun-Dried Tomato Dressing
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How do I make it ?
Cook pasta as directed on package, omitting salt. Drain, reserving 1/2 cup cooking water.
Cook sausage in large nonstick skillet on medium heat 5 to 7 min. or until heated through and evenly browned, stirring frequently and adding garlic for the last minute.
Add pasta, reserved cooking water, escarole and dressing; cook and stir 1 to 2 min. or just until escarole begins to wilt and pasta mixture is heated through.
Kraft Kitchen Tips!
Prepare using medium pasta shells.
You will need about 1/2 bunch escarole to get the 4 cups chopped escarole needed to prepare this recipe.
Substitute baby spinach for the chopped escarole.
Calories From Fat
% Daily Value
Total fat 17 g
Saturated fat 4.5 g
Cholesterol 25 mg
Sodium 870 mg
Total carbohydrate 50 g
Dietary fibre 3 g
Sugars 6 g
Protein 16 g
4 servings, 1-1/4 cups (300 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.