This super-flavorful 5-Ingredient Sausage and Escarole Pasta was made possible by two very robust flavors: chicken sausage and garlic.
What You Need
Original recipe yields 4 servings
2-1/2 cups orecchiette pasta, uncooked
1 pkg. (9 oz.) fully cooked chicken sausage link s, cut into 1/2-inch-thick slices
2 cloves garlic, minced
4 cups coarsely chopped escarole
1/2 cup KRAFT Sun Dried Tomato Vinaigrette Dressing
Add To Shopping List
Let's 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 evenly browned and heated through, stirring frequently and adding garlic for the last minute.
Add pasta, reserved cooking water, escarole and dressing; mix well. Cook 1 to 2 min. or pasta mixture is heated through and escarole just begins to wilt, stirring frequently.
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.
Preparing Perfect Pasta
Follow the package directions to ensure that enough water is used for cooking the pasta. Add the pasta to the boiling water and cook until al dente (tender but still a little firm to the bite), stirring frequently. To prevent pasta from sticking, add it slowly to plenty of boiling water and stir frequently while cooking. Adding oil to the cooking water is not recommended because some sauces may not cling to pasta coated with oil.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 50g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.