Ingredients
10ozpasta,wheat or gluten-free pasta
1tspolive oil
1medium onion,chopped
4garlic cloves,chopped
12ozuncooked Italian chicken sausage,removed from casing, Al Fresco
½cupfat-free chicken broth,or low sodium
1cupcannellini beans,drained and rinsed, such as Eden
8cupsescarole rinsed and torn into bite sized pieces),(1 medium head), rinsed and torn into bite-sized pieces
¼cupgrated parmesan,or romano cheese
¼tspcrushed red pepper,or to taste, optional
salt and fresh pepper,to taste
Preparation
Rinse escarole and tear into bite sized pieces.
Cook pasta according to package directions for al dente in a large pot of salted water. Reserve ½ cup of water before draining.
While pasta water boils, heat a large non-stick skillet on medium heat.
Add olive oil; when hot add onions, garlic, salt, and pepper for about 4 to 5 minutes until soft.
Add sausage, breaking up with a wooden spoon then cook for about 6 to 8 minutes until golden. Set aside in a dish.
Add chicken broth and beans to the skillet.
Add the escarole; stir and cook for about 4 minutes or until wilted.
Gently stir in sausage, pasta, red pepper flakes, ½ cup of the reserved water or more if needed, and grated Parmesan. Adjust salt and pepper if needed and toss well; transfer to a large serving bowl. Enjoy with some extra cheese on the side.
