PENNE PASTA WITH CANNELLINI BEANS AND ESCAROLE
This is a great pasta dish. The hardest part of the whole recipe is cutting the escarole. It is fast, simple, and delicious! What more could you ask for? With a loaf of Italian bread it goes a long way. Enjoy!
Provided by Renee Trivelli Milillo
Categories World Cuisine Recipes European Italian
Time 30m
Yield 8
Number Of Ingredients 5
Steps:
- Bring a large pot of lightly salted water to a boil, and cook the penne pasta 8 to 10 minutes or until al dente; drain.
- In a skillet over medium heat, cook and stir the escarole, cannellini beans and liquid, and diced tomatoes with garlic and onion until heated through. Season with salt and pepper. Toss with the cooked pasta to serve.
Nutrition Facts : Calories 310.3 calories, Carbohydrate 60.1 g, Fat 2 g, Fiber 7.5 g, Protein 13.7 g, SaturatedFat 0.3 g, Sodium 267.5 mg, Sugar 3.6 g
CREAMY SAUSAGE AND ESCAROLE BAKED PASTA
Rich tomato-ricotta sauce coats Italian sausage and wilted escarole in this mozzarella-topped pasta dish.
Provided by Food Network Kitchen
Time 1h5m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil.
- Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of tomatoes and 1 cup water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly, add the oregano and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Discard the oregano and stir in the ricotta. Season with salt and pepper.
- Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the sausage and cook, breaking up any clumps with a wooden spoon, until browned, about 5 minutes. Transfer the sausage to a large bowl using a slotted spoon. Add the escarole and a pinch of salt to the sausage drippings in the skillet and cook, stirring occasionally and reducing the heat slightly if necessary, until wilted, about 4 minutes. Transfer the escarole to the bowl with the sausage.
- Cook the farfalle in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and add it to the mixing bowl.
- Add the tomato sauce, half of the mozzarella and half of the Parmesan to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the remaining mozzarella and Parmesan. Bake, uncovered, until browned, about 15 minutes. Let the pasta stand about 10 minutes before serving.
5-INGREDIENT SAUSAGE AND ESCAROLE PASTA
This super-flavorful 5-Ingredient Sausage and Escarole Pasta was made possible by two very robust flavors: chicken sausage and garlic.
Provided by My Food and Family
Categories Pasta
Time 30m
Yield 4 servings
Number Of Ingredients 5
Steps:
- 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.
Nutrition Facts : Calories 380, Fat 10 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 830 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 20 g
ESCAROLE WITH ITALIAN SAUSAGE AND WHITE BEANS
Serve this dish as a side at a pot-luck gathering or for a quick-and-easy one-pot dinner.
Categories Soup/Stew Bean Leafy Green Sauté Sausage White Wine Winter Prosciutto Escarole Simmer Bon Appétit Dinner
Yield 12 servings as a side-dish or 6 as main-course
Number Of Ingredients 11
Steps:
- Heat oil in heavy large pot over medium-high heat. Working in batches, sauté sausage until cooked through, breaking up with back of spoon, about 6 minutes per batch. Using slotted spoon, transfer sausage to bowl, leaving drippings in pot. Reduce heat to medium; add onion to pot and sauté until translucent, about 5 minutes. Add prosciutto and sauté 1 minute. Mix in garlic and crushed red pepper. Add escarole and sauté until wilted, about 2 minutes. Add wine and cook 2 minutes. Add beans, stock and sausage and simmer 10 minutes to blend flavors. Season to taste with salt and pepper. Transfer to large bowl. Top with grated Parmesan, if desired.
PASTA WITH ESCAROLE, WHITE BEANS AND CHICKEN SAUSAGE
Provided by Ellie Krieger
Categories main-dish
Time 25m
Yield 4 servings (serving size 2 cups)
Number Of Ingredients 13
Steps:
- Cook the pasta according to the directions on the package.
- Heat the oil over a medium heat in a large, deep saute pan or 8-quart stockpot.
- Saute the onion until soft and translucent, about 5 minutes. Add the garlic and cook an additional 1 minute. Stir in the sausage and cook until heated through and browned, about 4 minutes. Add the escarole and cook until wilted, about 3 to 4 minutes.
- Add the beans, 1 cup of chicken stock, sage and red pepper flakes and simmer until the mixture is heated through and liquid is slightly reduced.
- Add the sausage-bean mixture to pasta and toss well, loosening with the additional 1/2 cup chicken stock if necessary. Season with freshly ground pepper and salt, to taste.
- Divide among 4 pasta bowls and top with Parmesan cheese.
GREENS 'N BEANS PASTA WITH ITALIAN SAUSAGE
Like the restaurant dish, Greens and Beans, this recipe takes it to a new level by adding Italian sausage and pasta. This is an awesome tasting dish that takes me back to my Italian Grandmother's kitchen.
Provided by Marie
Categories Penne
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cook pasta in boiling salted water according to package directions until al dente.
- Meanwhile, in a large skillet, heat olive oil and saute sausage and garlic together until sausage is browned.
- Stir in escarole and cook until wilted.
- Stir in chicken broth, cover and simmer for about 10 minutes.
- Add drained cooked pasta, beans and Parmesan cheese to skillet and stir over low heat for about 5 minutes until juices thicken.
- Serve topped with additional grated Parmesan cheese.
- Note: If you cannot find the escarole in a sack, use 1 bunch of fresh escarole, chopped.
Nutrition Facts : Calories 649.3, Fat 27.8, SaturatedFat 8.9, Cholesterol 46.8, Sodium 1126.7, Carbohydrate 67, Fiber 8.6, Sugar 2.3, Protein 32.2
PASTA WITH ITALIAN CHICKEN SAUSAGE, ESCAROLE AND BEANS
Pasta with Italian Chicken Sausage, Escarole and Beans made with lots of garlic, lean Italian chicken sausage, white cannellini beans, crushed red pepper and grated cheese.
Provided by Gina
Categories Dinner
Time 20m
Number Of Ingredients 11
Steps:
- Rinse escarole and tear into bite sized pieces.
- Cook pasta according to package directions for al dente in a large pot of salted water. Reserve 1/2 cup water before draining.
- While pasta water boils, heat a large non-stick skillet on medium heat.
- Add olive oil; when hot add onions, garlic, salt and pepper until soft, about 4-5 minutes.
- Add sausage, breaking up with a wooden spoon and cook until golden, about 6 to 8 minutes. Set aside in a dish.
- Add chicken broth and beans to the skillet.
- Add the escarole; stir and cook about 4 minutes or until wilted.
- Gently stir in sausage, pasta, red pepper flakes, 1/2 cup of the reserved water or more if needed and grated Parmesan. Adjust salt and pepper if needed and toss well; transfer to a large serving bowl. Enjoy with some extra cheese on the side.
Nutrition Facts : ServingSize 1 1/2 cups, Calories 332 kcal, Carbohydrate 45 g, Protein 22.5 g, Fat 8.5 g, Sodium 526 mg, Fiber 8 g, Sugar 1 g, SaturatedFat 2.5 g, Cholesterol 61.5 mg
ESCAROLE WITH WHITE BEANS & SAUSAGE
Italian comfort food at its best!
Provided by Deborah Mele
Categories Soups & Stews
Time 10m
Number Of Ingredients 11
Steps:
- Heat oil in heavy large pot over medium-high heat in a large skillet.
- Working in batches, sauté sausage meat until cooked through, breaking up with two forks.
- Using slotted spoon, transfer sausage to bowl, leaving drippings in pot.
- Reduce heat to medium; then add onion to pot and sauté until translucent, about 5 minutes.
- Add garlic and escarole and sauté until wilted, about 4 minutes.
- Add wine and cook 4 minutes until slightly reduced.
- Add beans, stock, chili paste, and sausage and simmer 10 minutes to blend flavors.
- Season to taste with salt and pepper then transfer to large bowl.
- Top with grated Parmesan, if desired.
Nutrition Facts : Calories 775 calories, Carbohydrate 29 grams carbohydrates, Cholesterol 123 milligrams cholesterol, Fat 50 grams fat, Fiber 5 grams fiber, Protein 44 grams protein, SaturatedFat 16 grams saturated fat, ServingSize 1, Sodium 1388 grams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 37 grams unsaturated fat
PASTA WITH SAUSAGE AND ESCAROLE
Enjoy a side of our Braised Endive in Mustard Vinaigrette alongside the pasta.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 45m
Number Of Ingredients 13
Steps:
- Bring a large pot of water to a boil. Add salt and pasta; cook 2 to 3 minutes less than package instructions. Drain pasta.
- Meanwhile, in a Dutch oven, heat oil over medium heat. Add garlic; cook, stirring, until fragrant, about 1 minute. Add sausage; cook, stirring, until cooked through, about 6 minutes. Pour in wine; stir to deglaze pan. Add cream, parsley, rosemary, and red-pepper flakes; season with salt and pepper. Bring to a simmer. Add escarole; cook, stirring occasionally, until just wilted, 8 to 10 minutes.
- Stir pasta into skillet; cook until cream has started to thicken and pasta is al dente, about 3 minutes. Garnish with cheese, and serve.
PASTA WITH SAUSAGE, WHITE BEANS AND ESCAROLE
A wonderful Tuscan style one dish meal that is so reminiscent of our stay in the old walled village of Antinori outside of Florence..
Provided by Lorac
Categories One Dish Meal
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a large skillet, cook sausage over medium heat 10 minutes, remove and slice into 1 inch chunks.
- Add onions, garlic and escarole to the skillet and cook until the escarole is wilted.
- Add broths, sausage and cannelini beans and simmer 15 minutes.
- Stir in cheese and mix with hot pasta.
PASTA SHELLS WITH ESCAROLE, SAUSAGE, AND CHEESE
Categories Cheese Onion Pasta Poultry Sauté Low Fat Quick & Easy Healthy Escarole Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Cook escarole ribbons in large pot of boiling salted water until tender, about 5 minutes. Using slotted spoon, transfer escarole to strainer and drain, keeping water boiling. Add pasta shells to boiling water; cook pasta shells until just tender, stirring occasionally. Ladle out 1/2 cup cooking water; reserve. Drain pasta shells; return to pot.
- Meanwhile, heat 1 teaspoon oil in large nonstick skillet over medium-high heat. Add sausage; sauté until cooked through, breaking up with fork, about 5 minutes. Add remaining oil, onion, and fennel seeds; sauté until onion is almost tender, about 6 minutes. Stir in tomatoes, escarole, and reserved 1/2 cup cooking water; simmer until heated through, about 3 minutes. Season with salt and pepper.
- Add sausage mixture to pasta; toss. Transfer to bowl. Sprinkle with cheese.
More about "pasta with sausage and escarole food"
BOWTIE PASTA WITH SAUSAGE AND ESCAROLE | HEALTHY RECIPES ...
From weightwatchers.com
Cuisine ItalianCategory Dinner,LunchServings 6Total Time 27 mins
- Cook pasta in lightly salted water according to package directions; drain pasta and return to pot.
- Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add sausage and onion; cook, breaking up sausage as it cooks, until sausage is lightly browned, about 5 minutes.
- Add garlic, escarole and broth to skillet; cook, stirring often, until escarole is tender, about 5 minutes. Stir in tomatoes and red pepper flakes; cook until heated through, about 1 minute.
- Spoon sauce over pasta; toss to coat. Sprinkle with cheese; sprinkle with red pepper flakes (if desired). Yields about 375 ml (1 1/2 cups) pasta-vegetable mixture and 10 ml (2 teaspoons) cheese per serving.
LIDIA BASTIANICH'S MEZZI RIGATONI WITH SAUSAGE AND ESCAROLE
From today.com
3.8/5 (120)Category EntréesCuisine Italian
- 2. Add the olive oil to a large skillet over medium heat. When the oil is hot, add the sausage. Break the meat up with a wooden spoon, and cook until it's no longer pink, about 5 to 6 minutes.
- 3. Add the garlic and red pepper flakes, and let sizzle a minute. Add the chopped escarole, in batches if necessary, and season with the salt. Cover the escarole, and let it wilt, about 3 to 4 minutes.
- 4. Meanwhile, add the pasta to the water. Once the escarole has wilted, uncover and add the chicken stock. Bring to a simmer, and cook until the escarole is tender and the sauce has reduced by half, about 5 minutes.
PASTA E FAGIOLI WITH ESCAROLE RECIPE - BON APPéTIT
From bonappetit.com
5/5 (29)Estimated Reading Time 1 minServings 4
- Bring beans, Parmesan rind, carrots, celery, head of garlic, parsley, rosemary, bay leaves, chiles, and 2 quarts water to a boil in a medium pot. Reduce heat, cover, and simmer, adding more water as needed, until beans are tender, about 1½ hours. Season with salt and pepper, remove from heat, and let sit 30 minutes. Discard vegetables, rind, and herbs.
- Meanwhile, heat 3 Tbsp. oil in a large pot over medium. Cook onion and chopped garlic, stirring occasionally, until softened, 8–10 minutes. Add tomatoes, crushing with your hands, and cook, stirring often, until liquid is almost completely reduced, 12–15 minutes. Add wine, bring to a boil, and cook until almost completely evaporated, about 5 minutes.
- Add beans and their liquid; cook until flavors meld, 12–15 minutes. Add pasta; cook, stirring and adding more water as needed, until al dente, 15–20 minutes. Add escarole and cook until wilted, about 1 minute; season with salt and pepper. Serve soup drizzled with oil and topped with Parmesan and more chile.
SAUSAGE, GREENS, AND BEANS PASTA RECIPE - BON APPéTIT
From bonappetit.com
4.3/5 (47)Estimated Reading Time 6 minsServings 4
- Heat oil in a large Dutch oven or other heavy pot over medium-high. Fry rosemary, turning, until crisp, about 2 minutes. Transfer to paper towels to drain.
- Add sausage to same pot and cook, breaking up with a wooden spoon and stirring occasionally, until browned and cooked through, 8–10 minutes. Transfer with a slotted spoon to a plate.
- Add chickpeas to pot and cook, tossing occasionally and mashing some chickpeas with spoon, until browned in spots, about 5 minutes. Transfer about half of chickpeas to plate with sausage. Add wine to pot, bring to a boil, and cook until liquid is almost completely evaporated, about 2 minutes.
- Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions.
SAUSAGE AND ESCAROLE PASTA RECIPE - TABLESPOON.COM
From tablespoon.com
Cuisine ItalianCategory EntreeServings 6Total Time 25 mins
- Add the cream and chicken broth and simmer for a couple of minutes. Add grated parmesan cheese, rosemary, and red pepper flakes.
- Slice escarole finely and place on top of sausage, cover and simmer until tender; about 3 minutes. Simmer sauce until desired thickness is reached.
MEZZI RIGATONI WITH SAUSAGE AND ESCAROLE - RECIPES
From more.ctv.ca
Servings 4-6Total Time 30 mins
- Bring a large pot of salted water to boil for the pasta. Add the olive oil to a large skillet over medium heat. When the oil is hot, add the sausage. Break the meat up with a wooden spoon, and cook until it’s no longer pink, about five to six minutes.
- Add the garlic and red pepper flakes, and let sizzle a minute. Add the chopped escarole, in batches if necessary, and season with salt. Cover the escarole, and let it wilt, about three to four minutes.
- Meanwhile, add the pasta to the water. Once the escarole has wilted, uncover and add the chicken stock. Bring to a simmer, and cook until the escarole is tender and the sauce has reduced by half, about five minutes.
- When the pasta is al dente, remove it with a spider and transfer directly to the sauce. Toss to coat the pasta with the sauce, adding a little pasta water if it seems dry.
BOW TIE PASTA WITH SAUSAGE & ESCAROLE | RECIPES | WW USA
From weightwatchers.com
Cuisine ItalianCategory Lunch,DinnerServings 6Total Time 30 mins
- Cook pasta in lightly salted water according to package directions; drain pasta and return to pot.
- Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add sausage and onion; cook, breaking up sausage as it cooks, until sausage is lightly browned, about 5 minutes.
- Add garlic, escarole and broth to skillet; cook, stirring often, until escarole is tender, about 5 minutes. Stir in tomatoes and red pepper flakes; cook until heated through, about 1 minute.
- Spoon sauce over pasta; toss to coat. Sprinkle with cheese; sprinkle with red pepper flakes (if desired).
RIGATONI WITH SAUSAGE AND ESCAROLE - THE MIDNIGHT BAKER ...
From bakeatmidnite.com
Cuisine ItalianCategory Main, Main Course, PastaServings 6Calories 573 per serving
- Heat oil in a large Dutch oven or other heavy pot over medium-high. Fry rosemary, until fragrant. Discard.
- Add sausage to same pot and cook, breaking up with a wooden spoon and stirring occasionally, until browned and cooked through, 8–10 minutes. Transfer with a slotted spoon to a plate.
- Add chickpeas to pot and cook, tossing occasionally and mashing some chickpeas with spoon, until browned in spots, about 5 minutes. Transfer about half of chickpeas to plate with sausage. Add wine to pot, bring to a boil, and cook until liquid is almost completely evaporated, about 2 minutes.
- Use a slotted spoon to remove the rigatoni (don't discard the water). Add pasta to pot with chickpeas and add escarole and 1 cup pasta cooking liquid. Cook, tossing often, until escarole is wilted, pasta is al dente, and sauce is thickened, about 4 minutes. Add another ¼ cup pasta cooking liquid, then gradually add ½ cup cheese, tossing until melted and dissolved into a luxurious, glossy sauce. Thin with more pasta cooking liquid if needed. Season with pepper, and more salt if needed. Add butter and toss to combine, then mix in reserved sausage and chickpeas.
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PASTA WITH SAUSAGE AND ESCAROLE ‘RAGOUT’ RECIPE - LA ...
From lacucinaitaliana.com
Servings 4Estimated Reading Time 4 minsCategory PastaTotal Time 40 mins
- Wash the escarole and cut into strips, setting the softer end aside for the final assembly of the dish. Soften the raisins in warm water. Remove the sausage casing and break into pieces. Brown the sausage in a pan for 5-6 minutes, breaking it up further with a fork.
- Add the escarole and let it wither for 1-2 minutes. Then blend with ½ cup white wine, adding the salt, pine nuts and raisins. Continue cooking for another minute.
- Toss the pasta into the boiling salted water and stir. Let the water come to a boil again. After just one minute of boiling, turn off the heat and leave the pasta in the water to cook according to the time indicated on the package.
- Drain and add the pasta to the pan with the sausage and escarole “ragout" and let it cook over heat for 1 minute.
CREAMY SAUSAGE AND SPINACH PASTA - THE GIRL WHO ATE EVERYTHING
From the-girl-who-ate-everything.com
4.5/5 (10)Category Main CourseCuisine ItalianTotal Time 25 mins
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions. Drain and set aside.
- Add the cream, chicken broth, Parmesan cheese, garlic powder, red pepper, and rosemary to the pan. Simmer for 10 minutes or until mixture is desired thickness. Add the spinach back to the pan for a few minutes to wilt down. Add the sausage back into the cream.
PASTA WITH ITALIAN CHICKEN SAUSAGE, PEPPERS AND ESCAROLE ...
From skinnytaste.com
Ratings 23Calories 298 per servingCategory Dinner
ORECCHIETTE WITH SWEET SAUSAGE AND ESCAROLE - FOOD & …
From foodandwine.com
3/5 (1)Category Pasta + NoodlesServings 4Total Time 2 hrs
- In a large enameled cast-iron casserole, heat 2 tablespoons of the olive oil. Add the sausage and cook over moderate heat, stirring, until browned, 5 minutes; transfer to a plate. Add the fennel, half of the onions and the smashed garlic to the casserole and season with salt and black pepper. Cook, stirring, until the vegetables are golden and softened, about 10 minutes. Add the sausage, red wine, tomatoes and 2 cups of water and bring to a simmer. Cook over low heat until the sauce is thickened, 45 minutes.
- Meanwhile, in a large saucepan, heat 2 tablespoons of the olive oil. Add the remaining chopped onions and cook over moderate heat, stirring occasionally, until golden and softened, about 10 minutes. Add the chopped escarole in batches, stirring until each batch is wilted before adding more. Add 1 tablespoon of the olive oil and the minced garlic and cook, stirring, until fragrant, about 2 minutes. Add the white wine and a pinch of crushed red pepper and season with salt. Cook, stirring occasionally, until the escarole is tender, about 40 minutes. Stir the escarole mixture into the sausage ragù.
- In a large pot of salted boiling water, cook the pasta until al dente. Drain, reserving ½ cup of the pasta water. Return the pasta to the pot and add the reserved water, 5 cups of the ragù, the remaining 1 tablespoon of olive oil and the 1 cup of grated cheese. Season with salt, black pepper and crushed red pepper and toss to coat. Serve with additional cheese. Reserve the remaining ragù for later use.
BOWTIE PASTA WITH SAUSAGE AND ESCAROLE - POPSUGAR FOOD
From popsugar.com
3.5/5 (11)Category Main DishesCuisine North AmericanTotal Time 27 mins
- Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add sausage and onion and cook, breaking up sausage, until sausage is lightly browned, about 5 minutes.
- Add garlic, escarole, and broth to skillet. Cook, stirring often, until escarole is tender, about 5 minutes. Stir in tomatoes and red pepper flakes, then cook until heated through, about 1 minute.
- Spoon sauce over pasta and toss to coat. Sprinkle with cheese and red pepper flakes (if desired).
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PASTA WITH ESCAROLE AND MEATBALLS RECIPE | LAURA IN THE ...
From laurainthekitchen.com
- Fill a large pot with water, add a generous pinch of salt and bring to a boil, meanwhile, make the meatballs.
- In a large shallow dutch oven, add the olive oil and preheat over medium heat, add the meatballs (you will have to do this in batches) and sear all over and make sure they are just about cooked through, then add the garlic and a pinch of hot pepper flakes, cook for a minute, then add the escarole and cover the pot with a lid to help the escarole cook dow, about 8 minutes, this is the point which you will add the pasta to the boiling water.
- Cook the pasta a couple minutes shy of package instructions and before draining, reserve about a cup of the starchy cooking water.
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Estimated Reading Time 2 mins
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Estimated Reading Time 50 secs
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5/5 (22)Category ItalianServings 6Total Time 30 mins
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