Nutritional Information
Calories: 470
Fat: 19g
Protein: 26g
Carbohydrates: 46g
Fiber: 9g
Cholesterol: 70mg
Sodium: 870mg

Servings
Serves 6, each serving about 2 cups

Time To Cook
Total Preparation & Cooking time: 30 minutes total.
Pasta With Sausage, Beans & Escarole

Ingredients

  • 8 ounces Penne Rigate pasta, prepared per package directions and kept warm
  • 2 pounds total of fresh escaraole greens, chopped
  • 1 1/4 pounds fresh Italian hot style sausage patties, crumbled
  • 1 tablespoon pure olive oil
  • 1/4 teaspoon crushed red pepper
  • 2 cloves minced garlic
  • 1 19 oz can cannellini beans, undrained
  • 1 cup Kitchen Basics chicken stock
  • 1/2 cup shredded Parmigiano-Reggiano cheese
  • 1/3 cup finely chopped fresh flat leaf - Italian style parsley
  • Sea salt and fresh ground pepper to taste


Directions
  
  1. Blanch escarole 1-2 min in large pot of boiling salted water. Drain and set aside.
  2. Cook sausage in large skillet over medium-high heat stirring frequently and breaking up patties with a spoon. Cook about 5 to 7 minutes or until thoroughly cooked. Remove sausage from pan and set aside. Drain drippings from pan.
  3. Add oil, red pepper flakes and garlic to skillet. Reduce heat to mediuim-low. Cook about 1 minute, stirring constantly.
  4. Add sausage and escarole and stir to combine. Cook 1 minute and reduce heat to low.
  5. Add cannellini beans and chicken stock. Simmer for 1 minute.
  6. Add cooked pasta to escarole mix and stir to combine. Stir in cheese and parsley and let simmer 2 to 3 minutes. Season to taste with salt and pepper
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