Pasta with Escarole, White Beans and Chicken Sausage

  • Level: Easy
  • Total: 25 min
  • Prep: 10 min
  • Cook: 15 min
  • Yield: 4 servings (serving size 2 cups)
  • Nutrition Info
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3/4 pound whole-wheat bowtie (or other shape) pasta

1 tablespoon olive oil

1/2 medium onion, chopped, about 1 cup

3 cloves garlic, minced

6 ounces lowfat Italian-style chicken sausage, casings removed, crumbled

1 medium head escarole, rinsed, drained and chopped, about 8 cups

1(14-ounce) can low-sodium cannellini beans, drained and rinsed

1 1/2 cups low-sodium chicken broth

1/2 teaspoon red pepper flakes

1 tablespoon chopped fresh sage leaves


Freshly ground black pepper

1 ounce grated Parmesan


  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. 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.
  3. Divide among 4 pasta bowls and top with parmesan cheese.
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