Pasta with Sausage and Escarole Sauce

This warm, satisfying pasta is perfect for a weeknight meal, but sophisticated enough for entertaining.

Serves: 6Hands-on: 20 minutesTotal: 30 minutesDifficulty: Medium

Serves: 6


  • 1 lb. penne pasta
  • 1 Tbsp. olive oil
  • 1 lb. Italian sausage, cut in bite-sized pieces
  • 2 cloves garlic, peeled and minced
  • 1⁄4 cup dry white wine
  • 1 cup crushed tomatoes,
  • 2 cups escarole, torn into small pieces
  • 1 tsp. dried oregano
  • 1 tsp. dried thyme
  • 1⁄2 tsp. salt
  • 1⁄4 tsp. ground black pepper
  • 1⁄2 cup grated Parmesan cheese


  • Bring a pot of water to boil and cook the penne according to the package directions. Drain.
  • Heat the olive oil in a heavy deep frying pan. Add the sausage and cook over medium heat. Stir in the garlic when the sausage is almost done.
  • Add the wine, tomatoes, escarole, oregano, thyme, salt, and pepper. Cover and reduce heat to medium-low. Simmer for 15 minutes or until the escarole wilts. Add pasta and toss. Serve hot topped with Parmesan cheese.