Pasta with Sausage, White Beans and Escarole
- Ready In:
- 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 (15 ounce) cans red kidney beans, drained
- 1 lb cellentani pasta or 1 lb fusilli, cooked and drained
- 1 cup freshly grated romano cheese
- Heat oil in a large skillet, cook sausage over medium heat 10 minutes, remove and slice into 1 inch chunks.
- Add onions, garlic and escarole to the skillet and cook until the escarole is wilted.
- Add broths, sausage and cannelini beans and simmer 15 minutes.
- Stir in cheese and mix with hot pasta.
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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.
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