Ingredients
1tbspcooking oil
1lbitalian sausage,mild or hot
3garlic cloves
2cupschicken broth,low sodium
1escarole head
1cupcannellini beans,(from one 15 oz can), canned, drained and rinsed
1cupparmesan,grated
½tspsalt
¼tspfresh ground black pepper
¾lbrigatoni
Preparation
In a large deep frying pan, heat the oil over moderate heat. Add the sausage and cook, turning, for about 10 minutes, until browned and cooked through.
Remove. When the sausage is cool enough to handle, cut it into slices.
Put the garlic and the broth in the pan and bring to a simmer. Add the escarole, cover, and simmer for 5 minutes. Gently stir in the sausage, beans, Parmesan, salt, and pepper and simmer 1 minute longer.
In a large pot of boiling, salted water, cook the pasta for about 14 minutes until just done. Drain and toss with the sauce.
Serve with additional Parmesan, and enjoy!
