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!
Pasta with Escarole, White Beans and Chicken Sausage (adapted from The Food You Crave by Ellie Krieger)
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
Freshly ground black pepper
1/8 cup grated Parmesan
- 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.