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Recipe: Pasta with Escarole, Beans, & Sausage

Ingredients

  • 1/2 lbs Penne Rigate, prepared per pkg directions, keep warm
  • 2 pkgs (15 oz each) Fresh Chopped Escarole
  • 1 pkg (about 1 1/4 lb) Hot Italian Pork Sausage Patties, crumbled
  • 1 Tbsp Olive Oil
  • 1/4 tsp red pepper flakes (crushed red pepper)
  • 2 cloves Garlic, minced
  • 1 can (15.5 oz) Cannellini Beans (do not drain)
  • 1 cup Chicken Culinary Stock
  • 1/2 cup Shredded Parmigiano-Reggiano Cheese
  • 1/3 cup finely chopped fresh Italian parsley (flat leaf)
  • Sea Salt and Cracked Black Pepper to taste

Instructions

  1. Blanch escarole 1-2 min in large pot of boiling salted water. Drain; set aside.
  2. Cook sausage in large skillet on MEDIUM-HIGH, stirring frequently and breaking up with spoon, 5-7 min, until thoroughly cooked. Remove sausage and set aside. Drain drippings from pan.
  3. Add oil, red pepper flakes, and garlic to skillet. Reduce heat to MEDIUM-LOW. Cook, stirring, 1 min. Add sausage and escarole; stir to combine. Cook 1 min; reduce heat to LOW. Add beans and liquid and stock; simmer 1 min.
  4. Add pasta to escarole mix; stir to combine. Add cheese and parsley; stir to combine. Let simmer, 2-3 min. Season to taste with salt and pepper.

Personal Notes

Why blanch greens? It’s recommend for vibrant color and less bitter taste.

Number of servings (yield): 6

Inspired By: Pasta with Escarole, Beans, & Sausage