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
about 4 servings
fennel flavored Italian sausage links
extra virgin olive oil, divided
small leeks (white part) sliced lengthwise and then crosswise about 1/4 inch
large cloves minced garlic
crushed red pepper flakes
14 to15 ounce can Itallian plum tomatoes with the juice, crushed
parmesan rind(optional but sooo good)
very large bunch escarole, chopped
ounces dry penne rigate (or similar)
Freshly grated parmesan for serving
In This Recipe
Bake the sausage in a 350F oven for 30 minutes. When cool enough to handle, slice in 1/4 to 1/3 inch rounds.
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.
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.
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.
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!