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Wilted Escarole & Lemony Sausage Pasta

Image of prepared Wilted Escarole & Lemony Sausage Pasta
  • prep time: 15 min
  • total time: 40 min
  • serves: 6 people

This Wilted Escarole & Lemony Sausage Pasta has layers of flavors and textures that make it a perfect centerpiece for a bountiful table.  It uses a simple method for adding extra flavor to pasta, by cooking it in savory broth and a bundle of fresh herbs instead of water.  Saute sausage and fennel, then add handfuls of fresh escarole, lemon slices and walnuts.  Add the cooked rigatoni with a bit of the cooking liquid, then simmer to blend the flavors.  Finish with fresh herbs and serve!  This recipe was created in partnership with Bon Appétit and DeVonn Francis.


  • 1 bunch fresh thyme leaves
  • 2 fresh bay leaf
  • 6 cups Swanson® Chicken Broth
  • 1 pound uncooked rigatoni pasta
  • 2 tablespoons olive oil
  • 1 fennel bulb, trimmed and diced (reserve fronds for another use or use as garnish)
  • 4 cloves garlic, minced
  • 1 teaspoon crushed red pepper flakes
  • 1/4 teaspoon kosher salt
  • 1 pound Italian pork sausage, casing removed
  • 1 head escarole, cut on the bias into bite-sized pieces
  • 1 lemon, thinly sliced
  • 2 tablespoons lemon juice
  • 1/4 cup walnuts, toasted
  • 1 cup fresh Italian parsley leaves
  • 1/4 cup fresh mint leaves


  • Tips

    • When serving, you can add more hot Swanson® Chicken Broth to each bowl for a delicious addition.
  • Step 1

    Tie the thyme and bay leaves into a bundle using kitchen twine.  Heat the broth and herb bundle in a 6-quart stockpot to a boil.  Add the rigatoni and cook for 10 minutes or until almost al dente, stirring often.  Drain, reserving 1 cup broth.  Return the rigatoni to the stockpot.  Discard the herb bundle.

  • Step 2

    While the rigatoni is cooking, heat the oil in a 12-inch nonstick skillet over medium-high heat.  Add the fennel, garlic, crushed red pepper and salt.  Cook for 3 minutes or until the fennel is softened and browned.  Add the sausage and cook for 5 minutes or until well browned, stirring often to separate meat.

  • Step 3

    Add the sausage, reserved broth, escarole, lemon slices, lemon juice and walnuts to the stockpot.  Cook for 2 minutes or until the rigatoni is al dente and the escarole begins to wilt.  Remove the stockpot from the heat.  Stir in the parsley and mint.  Serve immediately.

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Made With

Calories 529
Total Fat 19 g
Sat. Fat 4.7 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1296 mg
Total Carb 68 g
Dietary Fiber 8 g
Sugar 5 g
Protein 21 g
Vitamin D 2 %DV
Calcium 11 %DV
Iron 32 %DV
Potassium 20 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.