Penne with Turkey Sausage, Bell Pepper, and Escarole

Adapted from: Skinny Taste

Any recipe that calls for 5 cloves of garlic is automatically at the top of my favorites. In this pasta, you get garlic, bell pepper, onion, and Parmesan - yum! Plus, the sausage flavors the entire dish with an amazing taste, so sauce isn't even needed. The recipe goes a long way. You may have leftovers for awhile but it's so good that you won't complain.

Ingredients:

• 12 oz. pasta
• 1 tsp. extra virgin olive oil
• 1 medium onion, chopped
• 1 red bell pepper, chopped
• 5 cloves garlic, chopped
• 1 lb. turkey sausage (sweet or spicy)
• 1 medium head escarole
• 1/4 cup grated Parmesan
• 1/4 tsp crushed red pepper (more or less, to taste)
• salt and ground black pepper

Directions:

Rinse escarole and tear into bite-sized pieces. It will look like a lot, but it will shrink when you steam it.

Remove sausage from casing, even if the package indicates they're "ready to cook."

Cook pasta according to package directions. Drain pasta, reserving 1 cup of water.

Meanwhile, in a large skillet (make sure it's one with a lid, so you can cover it later) heat olive oil on medium heat. Add olive oil, followed by onions, peppers, garlic, salt and pepper. Cook for about 5 minutes.

Add sausage, using a wooden spoon to break it up while cooking. Cook for about 6 to 8 minutes, until slightly browned.

Add escarole to skillet, cover and cook for 2 minutes. Uncover, stir and cook until escarole is wilted, about 3 minutes. Salt and pepper to taste.

Yield: 6 servings