Pasta with Escarole, White Beans and Chicken Sausage

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This recipe is very easy to make and super tasty. I used fresh spinach instead of escarole because you cannot find it in grocery stores here. I make this recipe on a regular basis because it is delicious and I don't feel guilty eating it!

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Great Bistro meal and very easy. I made only two substitutions: I used penne pasta, and I replaced the escarole with fresh spinach. The fresh sage is a light layer of flavour that is really nice. The parmesan cheese at the end is perfect for the final flavour. I like that you can use different kinds of sausage in this recipe. Definitely a great meal for any season.

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Great recipe! My 3 year old cleaned her plate so that's the very best sign.

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Delish! My boyfriend was raving about it before he asked "isn't this healthy for us?" We used spinach; our grocer did not have escarole at the time and bowties. Still amazing and without leaving us feeling full.

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I used fresh baby spinach instead of escarole. This recipe was simple, healthy and impressed our guest. Very delicious and fresh! Oh and we used multigrain spiral pastas like in the photo.

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this was delicious - just add some of the cheese right into the sausage mixture and it's great!

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I've made this a few time now, subbing ingredients for what I have on hand. It's always full of flavor and so low on fat for a pasta/sausage dish. Ellie's the best:

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My boyfriend raved about this dish...it was phenomenal. Instead of wilting the escarole along with the rest of the ingredients I blanche & drain the escarole separately to remove any bitterness that may present. The extra 1/2 cup of chicken broth was helpful.

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This is a super simple recipe that packs a ton of flavor! Not to mention healthy. I have made it several times, with a few changes. I use precooked chicken apple sausage that I just brown up a little, and I use swiss chard instead of escarole. Cuts the cooking time a little and adds a little sweetness. Its def a recipe in my rotation.

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Yum! My first time making this and was pleasantly surprised. Used farfalle pasta, didn't have onion but used some shallot instead. I did add a smidge of butter to the sauce at the end to make the sauce a little more 'velvety' : I also kicked up the flavor before serving by squeezing some lemon juice over the pasta.. That made a huge difference and went well with the dish : will definitely make this again