Escarole and Sausage Stew over Penne

By • September 10, 2012 • 0 Comments



Author Notes: It's cooling down here with evening temps in the 50s and stews and soups are starting to become frequent for dinner. This stew is a soupy one with bitter escarole and fennel flavored Italian sausage.inpatskitchen

Makes about 4 servings

  • 1 pound fennel flavored Italian sausage links
  • 2 tablespoons extra virgin olive oil, divided
  • 2 small leeks (white part) sliced lengthwise and then crosswise about 1/4 inch
  • 2 large cloves minced garlic
  • 1/4 teaspoon crushed red pepper flakes
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1 14 to15 ounce can Itallian plum tomatoes with the juice, crushed
  • 2 cups chicken broth
  • 1 parmesan rind(optional but sooo good)
  • 1 very large bunch escarole, chopped
  • 12 ounces dry penne rigate (or similar)
  • Freshly grated parmesan for serving
  1. Bake the sausage in a 350F oven for 30 minutes. When cool enough to handle, slice in 1/4 to 1/3 inch rounds.
  2. In about a 5 o 6 quart soup pot or Dutch oven, heat 1 tablespoon of the oil and begin to saute the sausage rounds. Once they start to brown add the leek and garlic and stir. Add the crushed red pepper, basil oregano and salt and continue to saute until the leeks soften.
  3. Add the crushed tomatoes and chicken broth and bring the mixture up to a boil. Start adding the chopped escarole by the handful and stir until it all wilts. Add the parmesan rind, if using, and simmer everything for 20 to 30 minutes.
  4. While the stew is simmering, cook the penne according to package directions. Drain, place in a serving bowl and stir in the second tablespoonof the extra virgin olive oil. Serve with lots of grated parmesan.
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