Pasta with Italian Chicken Sausage, Escarole and Beans
This delightful dish features pasta paired with zesty Italian chicken sausage, tender escarole, and hearty beans. Infused with a generous amount of garlic, the recipe also includes lean Italian chicken sausage, creamy white cannellini beans, a kick of crushed red pepper, and a sprinkle of grated cheese to finish.
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Ingredients
- 10 oz pasta
- 12 oz uncooked Italian chicken sausage
- 1/2 cup fat free
- 1 cup cannellini beans
- 1 medium head
- 1/4 cup grated Parmesan or Romano cheese
- 1/4 tsp crushed red pepper
- salt and fresh pepper to taste
- 1 tsp olive oil
- 1 medium onion
- 4 cloves garlic
Instructions
- 1
Thoroughly wash the escarole and break it into smaller, manageable pieces.
- 2
In a large pot of salted water, cook the pasta following the instructions on the package until it reaches an al dente texture. Before draining, set aside 1/2 cup of the pasta water.
- 3
As the water for the pasta heats up, warm a large non-stick skillet over medium heat.
- 4
Pour in the olive oil; once it’s heated, add the onions, garlic, salt, and pepper. Sauté until the mixture softens, which should take around 4 to 5 minutes.
- 5
Incorporate the sausage into the skillet, using a wooden spoon to crumble it as it cooks until it turns golden brown, approximately 6 to 8 minutes. Once cooked, remove it from the skillet and place it in a separate dish.
- 6
Pour the chicken broth and beans into the skillet, stirring to combine.
- 7
Introduce the escarole; mix it in and cook for about 4 minutes until it wilts down.
- 8
Carefully fold in the sausage, pasta, red pepper flakes, and the reserved 1/2 cup of pasta water (adding more if necessary) along with the grated Parmesan. Taste and adjust the seasoning with more salt and pepper if needed, then toss everything together well. Transfer to a large serving bowl and enjoy with additional cheese on the side.