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Pasta with Italian Chicken Sausage, Peppers and Escarole

Pasta with Italian Chicken Sausage, Peppers and Escarole
Gina's Weight Watcher Recipes 
Servings: 6 • Serving Size: 1-1/2 cups • Old Points: 6 pts • Points+: 8 pts
Calories: 297.7 • Fat: 5.5 g • Protein: 20.6 g • Carb: 47.2 g • Fiber: 7.5 g • Sugar:1.1 g

Ingredients:

• 12 oz Ronzoni Smart taste pasta (or whole wheat or low carb)
• 1 tsp olive oil
• 1 medium onion, chopped
• 1 red bell pepper, chopped
• 5 cloves garlic, chopped
• 1 lb Italian chicken sausage, removed from casing
• 1 medium head escarole, rinsed and torn into bite sized pieces
• 1/4 cup grated Parmigiano Reggiano
• 1/4 tsp crushed red pepper
• salt and fresh pepper to taste

Directions:

Rinse escarole and tear into bite sized pieces.

Cook pasta in a large pot of salted water. Reserve 1 cup water before draining.

While pasta water boils, heat a large non-stick skillet on medium heat. Add olive oil; when hot add onions, peppers, garlic, salt and pepper.

Cook until soft, about 4-5 minutes.  

Add sausage, breaking up with a wooden spoon and cook until golden, about 6 to 8 minutes.

Add escarole, cover and cook 2 minutes; remove the cover, stir and cook about 3 more minutes or until wilted. Adjust salt and pepper to taste.

Add cooked pasta, red pepper flakes, reserved water and Parmigiano Reggiano, toss well and transfer to a large serving bowl. Serve immediately.

Note: I learned that you shouldn't rinse pasta after boiling it... It might be common knowledge to some, but I had no idea because I always saw my mom rinse her pasta.  It has something to do with rinsing off the starch and therefore not allowing the sauce to stick to the pasta the way it should.