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Penne in Escarole and Parsley Sauce

17/11/2023

The recipe for penne in escarole and parsley sauce is a simple but flavorful dish, perfect for those who appreciate the fresh and light tastes of vegetables.

Ingredients

  • 350 g of penne rigate
  • 1 bunch of fresh parsley
  • 1 head of escarole
  • 2 cloves of garlic
  • 4 tablespoons of extra virgin olive oil
  • Salt and pepper to taste
  • 50 g of grated Parmesan cheese (optional)
  • Dried red chili pepper (optional)
  • Pasta cooking water as needed

Preparation

  1. Wash the escarole thoroughly, removing the outer leaves if they are damaged. Roughly chop it.
  2. Bring a pot of water to a boil, salt it, and blanch the escarole for about 5 minutes. Drain it, setting aside some of the cooking water.
  3. Meanwhile, cook the penne in plenty of salted water according to the package instructions to achieve an al dente texture.
  4. While the penne are cooking, in a large pan, heat the extra virgin olive oil and add the peeled and crushed garlic cloves, brown the garlic and remove it if you prefer a milder flavor.
  5. Add the blanched escarole to the pan and sauté it with the garlic to blend the flavors.
  6. Finely chop the parsley and add it to the escarole, mixing for a few minutes. If you like spicier flavors, you can add some chopped red chili pepper at this point.
  7. Drain the al dente penne, reserving some of the cooking water. Pour the penne into the pan with the escarole and parsley sauce, adding a ladle of cooking water to make everything creamy.
  8. Sauté the penne with the sauce for a minute or two, until the dish is creamy and homogeneous. Adjust the seasoning with salt and pepper.
  9. Serve hot, and if desired, sprinkle with grated Parmesan cheese before bringing to the table.

A curiosity about the dish is that escarole, typical of Mediterranean cuisine, is often used in Italy in mixed salads, soups, or fillings, and is famous especially for the Neapolitan recipe of “scarola imbottita” (stuffed escarole). In this pasta variation, escarole lends a very pleasant bitter note, balanced by the freshness of the parsley.

I hope this recipe enriches your culinary repertoire and lets you appreciate the versatility of escarole in the kitchen. Bon appetit!

Penne in Escarole and Parsley Sauce