Recipe courtesy of Ellie Krieger

Pasta with Escarole, White Beans and Chicken Sausage

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  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 4 servings (serving size 2 cups)
  • Nutrition Info
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Ingredients

Directions

  1. Cook the pasta according to the directions on the package.
  2. Heat the oil over a medium heat in a large, deep saute pan or 8-quart stockpot. 
  3. 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. 
  4. 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. 
  5. 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.
  6. Divide among 4 pasta bowls and top with Parmesan cheese.
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