Nutritional Information: Calories 470 Carbohydrate 46g Fiber 9g Protein 26g Fat 19g Saturated Fat 7g Cholesterol 70mg Sodium 870mg Servings Serves up to 6 Time To Cook Total Cooking time: 30 minutes. Pasta with Escarole, Beans, & Sausage Ingredients 8 ounces Penne Rigate pasta, prepare to package directions and keep warm 2 heads fresh escarole greens, chopped 1 1/2 pounds store made Italian hot style sausage links or patties. If using patties crumble into bite size pieces. If using links slice and cut into bite size pieces. 1 Tbsp extra virgin olive oil 1/4 tsp crushed red pepper 2 peeled and ready to use garlic cloves, minced 1 can, 15 to 18 ounces cannellini beans, do not drain 1 cup chicken stock 1/2 cup shredded Parmigiano-Reggiano cheese 1/3 cup finely chopped fresh flat leaf - Italian style parsley freshly ground sea salt and cracked black pepper to taste Directions   Blanch fresh escarole 1 to 2 minutes in a large pot of boiling salted water. Drain and set aside. To save time this can be done in advance and set aside under refrigeration. Cook sausage in large skillet on MEDIUM-HIGH, stirring frequently. About 5 to 7 minutes until thoroughly cooked. Remove sausage and set aside. Drain drippings from pan. Add olive oil, crushed red pepper and garlic to skillet. Reduce heat to MEDIUM-LOW. Cook stirring about 1 minute. Add sausage and escarole to skillet and stir to combine. Cook 1 minute and reduce heat to LOW. Add cannellini beans with liquid and chicken stock; simmer 1 minute. Add cooked pasta to escarole greens mix and stir to combine. Add cheese and parsley; stir to combine. Let simmer 2 to 3 minutes. Season to taste with salt and pepper. For added spice sprinkle with more crushed red pepper.   © 2003 Roberts Food Center. Designed and Hosted by The Computer Company, Inc.