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Five Cheese Sauce

Made with
Five Cheese Sauce

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SAUSAGE & ESCAROLE OVER POLENTA

  • Serves 4
  • |
  • prep time: 15 minute(s)
  • |
  • cook time: 25 minute(s)
Ingredients:
1 lb. sweet Italian sausage links, cut into 1-inch pieces
1 Tbsp. Bertolli® Classico™ Olive Oil
1 medium onion, thinly sliced
1 large head escarole, coarsely chopped (about 8 cups)
1 jar Bertolli® Five Cheese with Asiago & Fontina Cheeses Sauce
Hot cooked polenta or pasta
Directions:

  • Brown sausage in 12-inch nonstick skillet over medium-high heat. Remove sausage from skillet and set aside.
  • Heat Olive Oil in same skillet over medium-high heat and cook onion, stirring occasionally, 3 minutes or until onion is tender. Add escarole and cook, stirring occasionally, 5 minutes or until escarole is wilted. Stir in Sauce. Bring to a boil over high heat. Reduce heat to low, then return sausage to skillet. Simmer, stirring occasionally, 10 minutes or until sausage is done. Serve over hot polenta.

Also terrific with Bertolli ® Marinara with Burgundy Wine Pasta Sauce or Bertolli® Tomato & Basil Sauce.