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Pasta with Escarole, White Beans and Chicken Sausage
Total:
25 min
Prep:
10 min
Cook:
15 min
Yield:
4 servings (serving size 2 cups)
Level:
Easy

Nutrition Info

Healthy
Total:
25 min
Prep:
10 min
Cook:
15 min
Yield:
4 servings (serving size 2 cups)
Level:
Easy

Nutrition Info

Healthy

Ingredients

Directions

Cook the pasta according to the directions on the package.

Heat the oil over a medium heat in a large, deep saute pan or 8-quart stockpot. Saute the onion until soft and translucent, about 5 minutes. Add the garlic and cook an additional 1 minute. Stir in the sausage and cook until heated through and browned, about 4 minutes. Add the escarole and cook until wilted, about 3 to 4 minutes. Add the beans, 1 cup of chicken stock, sage and red pepper flakes and simmer until the mixture is heated through and liquid is slightly reduced. Add the sausage-bean mixture to pasta and toss well, loosening with the additional 1/2 cup chicken stock if necessary. Season with freshly ground pepper and salt, to taste.

Divide among 4 pasta bowls and top with parmesan cheese.

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