Pasta with Sausage, White Beans and Escarole

Lorac's Note:

A wonderful Tuscan style one dish meal that is so reminiscent of our stay in the old walled village of Antinori outside of Florence..

• Total Time: 45 mins
• Prep Time: 15 mins
• Cook Time: 30 mins

Ingredients:

Servings: 6

• 1 tablespoon olive oil
• 2 lbs sweet mild Italian sausage
• 2 cups coarsely chopped onions
• 6 cloves garlic, roughly chopped
• 1 head escarole, sliced crosswise into 1 inch strips
• 1 1/2 cups chicken broth
• 1 1/2 cups beef broth
• 2 (15 ounce) cans cannellini beans or 2 (15 ounce) cans red kidney beans, drained
• 1 lb cellentani pasta or 1 lb fusilli, cooked and drained
• 1 cup freshly grated romano cheese

Directions:

1. Heat oil in a large skillet, cook sausage over medium heat 10 minutes, remove and slice into 1 inch chunks.
2. Add onions, garlic and escarole to the skillet and cook until the escarole is wilted.
3. Add broths, sausage and cannelini beans and simmer 15 minutes.
4. Stir in cheese and mix with hot pasta.

Reviews

[dicentra]

This was a hit! I used chicken-apple sausage and only the chicken broth. FDH loved it! He even ate the beans. :) I used less garlic, but my cloves were huge. I served this with some sliced tomatoes and crusty garlic toast. YUM!

[Edith T]

The recipe was very good, however, I made a number of changes. I used one package of Smart Chicken Spicy Roasted Tomato Sausages (12 oz), all the onions, garlic, 2 cups chicken broth, 2 cans cannellini beans and 8 oz. of Barilla Plus Penne pasta. I served the cheese on the side. I wanted to make a dish that was lower in fat, high in protein and still tasty. This dish was a great combination of flavors and my husband loved it. Very good thing to make when you have a head of escarole to use.