Thursday, October 7, 2010

Pasta with Escarole, White Beans and Chicken Sausage…

It’s finally feeling like fall here.  Our day time temps are only reaching into the mid 80’s right now and the night time temps are down in the low 60’s.  Life in Florida doesn’t get much better than this.  With the windows all open and the A/C off, life is so good.  Makes me want to cook again.  Nice pots of soup and stew, filling casserole dishes and comforting pastas.
This is a pasta dish that I have been wanting to try out.  Simple enough but just finding the time was the challenge.  So you know what I did?  I prepped everything for this in the afternoon before I picked the kiddos up from school.  I chopped the onion and garlic, uncased the chicken sausage, cleaned and cut up the escarole, made the chicken broth, and rinsed the beans.  This way all I had to do when I got home was to boil the water for the pasta.  Do you know that with all the prep work done I ended up having to wait for the pasta to finish cooking!!!  It came together in about 15 minutes.  Anyone can find time to make this one!
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Pasta with Escarole, White Beans and Chicken Sausage (adapted from The Food You Crave by Ellie Krieger)
Ingredients:
1 lb bowtie (or other shape) pasta
1 tbsp olive oil
½ medium red onion, chopped, about 1 cup
3 cloves garlic, minced
1 lb hot Italian-style chicken sausage, casings removed, crumbled
1 medium head escarole or endive, rinsed, drained and chopped, about 8 cups
1 14 oz can low-sodium great northern beans or other white beans, drained and rinsed
1½ cups low-sodium chicken broth
1 tsp rubbed sage, or 1 Tbsp fresh sage leaves
Salt
Freshly ground black pepper
1/8 cup grated Parmesan
Directions:
  • Cook the pasta according to the directions on the package.
  • Heat the oil over a medium heat in a large, deep saute pan or 8-quart stockpot.
  • Saute the onion until soft and translucent, about 5 minutes. Add the garlic and cook an additional 1 minute. Stir in the sausage and cook until heated through and browned, about 4 minutes.
  • Add the escarole and cook until wilted, about 3 to 4 minutes.
  • Add the beans, 1 cup of chicken stock, sage and simmer until the mixture is heated through and liquid is slightly reduced.
  • Add the sausage-bean mixture to pasta and toss well, loosening with the additional ½ cup chicken stock if necessary.
  • Season with freshly ground pepper and salt, to taste.
  • Divide among 4 pasta bowls and top with parmesan cheese.
***This one was a hit with the whole family.  Youngest even took it to school for her lunch in a thermos…
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6 comments:

The Duo Dishes said...

Anything that can be prepared quickly during the week is a winner. Love the escarole in this one. It'd probably be good with swiss chard too.

Grandpa said...

Hi Judy, I cook once in a while, so will try out this recipe and see how it turns out - don't worry if it's not as good it won't be the recipe's fault! Thanks

Barbara | VinoLuciStyle said...

Sounds like the perfect fall dish; I've got some chicken/apple sausage I'll think I'll try this with.

Jenn AKA The Leftover Queen said...

This is great! Good idea to prep everything in advance!

Lydia (The Perfect Pantry) said...

This is exactly the kind of dish I think of when the weather starts to turn cold. I love sausage and escarole together.

Judy said...

Great recipe. The prep work is the secret to fast, fuss-free cooking at dinner time.