Pasta with Escarole, Sausage, and Cannellini Beans



It's Sunday, so for me, it means that if we do not have a roast for dinner, it's pasta night. While I can eat red sauce any day of the week, my husband and sons not so much, so I decided to come some of my favorite soup ingredients and created Escarole, Sausage, and Cannellini Beans. I sauteed crumbled sausage with onion and some crushed hot pepper added mounds of crisp green escarole and beans. With a little help from chicken broth, my sauce was good to go. This pasta is delicious for a weekend family meal but easy enough for any night of the week.

Ingredients for Pasta with Escarole, Sausage, and Cannellini Beans:


*1 pound pasta, cooked according to package instructions

1 pound Italian sausage casings removed, I used chicken

15 ounces escarole, coarsely chopped or cut into big pieces

1 15-ounce can cannellini beans rinsed and drained

1 - 1 1/2 cups chicken broth

1 cup chopped onion

4 cloves garlic, chopped

3 tablespoons olive oil

1/2 teaspoon crushed red pepper

kosher salt

black pepper

Serve with parmesan cheese.

* I used Mezze Rigatoni. If you can't find this shape, any tube-shaped pasta will do.


Time-Saving Tip: Have all of the ingredients ready before starting to cook.


Let's see what we need.

We're ready to cook.



Add oil to a pan and saute onions seasoned with 1/2 teaspoon each of salt and pepper. When softened stir in the red pepper and garlic.


Add the sausage. Cook until meat is no longer pink and slightly golden.


Toss in the escarole and 1 cup of broth—Cook for 3-4 minutes until vegetable wilts.


Stir in the beans and adjust seasoning.


Combine the escarole mixture with the pasta. Add the reserve chicken broth if needed.


It's ready! Pasta with Escarole, Sausage, and Cannellini Beans is simple to prepare and delicious. I love how it's filled with healthy greens and a bit of meat and lots of flavors.


Enjoy!


Pasta with Escarole, Sausage, and Cannellini Beans:


  • *1 pound pasta, cooked according to package instructions

  • 1 pound Italian sausage casings removed, I used chicken

  • 15 ounces escarole, coarsely chopped or cut into big pieces

  • 1 15-ounce can cannellini beans rinsed and drained

  • 1 - 1 1/2 cups chicken broth

  • 1 cup chopped onion

  • 4 cloves garlic, chopped

  • 3 tablespoons olive oil

  • 1/2 teaspoon crushed red pepper

  • kosher salt

  • black pepper

  • * I used Mezze Rigatoni. If you can't find this shape, any tube-shaped pasta will do.

  • Add oil to a pan and saute onions seasoned with 1/2 teaspoon each of salt and pepper. When softened stir in the red pepper and garlic.

  • Add the sausage. Cook until meat is no longer pink and slightly golden.

  • Toss in the escarole and 1 cup of broth—Cook for 3-4 minutes until vegetable wilts.

  • Stir in the beans and adjust seasoning.

  • Combine the escarole mixture with the pasta. Add the reserve chicken broth if needed.

  • Serve with parmesan cheese.

  • Time-Saving Tip: Have all of the ingredients ready before starting to cook.



2018 Cranberry Walk