Pasta with Escarole, Beans, and Sausage
Dress Up the Ordinary
This hearty pasta makes a superb one-dish meal. Keep it spicy with hot Italian sausage and a sprinkle of red pepper flakes, or tone it down by using sweet Italian sausage and going easy on the red pepper. Feel free to substiitute other seasonal greens for the escarole, too.
8 ounces dried penne pasta, cooked and kept warm
1 1/2 to 2 pounds escarole, roughly chopped
1 1/4 pounds hot Italian sausage, crumbled
1 tablespoon olive oil
1/4 teaspoon red pepper flakes, or to taste
2 cloves garlic, minced
1 can (15 1/2 ounces) cannellini beans, drained and rinsed
3 teaspoons Glace de Poulet Gold® dissolved in 1 1/2 cups hot water
1/2 cup grated Parmesan cheese
1/3 cup finely chopped fresh parsley
Salt and freshly ground black pepper
Blanch the escarole for 1-2 minutes in a large pot of boiling salted water. Drain and set aside.
Cook the sausage in large skillet on over medium-high heat, stirring frequently and breaking up the sausage with spoon, 5-7 minutes, until thoroughly cooked. Remove the sausage from the pan and set it aside. Drain the drippings from the pan.
Add the olive oil, red pepper flakes, and garlic to the skillet. Reduce the heat to medium-low and cook, stirring, for 1 minute. Add the reserved sausage and escarole, stir to combine, and cook for 1 minute.
Reduce the heat to low, add the beans and the dilutedGlace de Poulet Gold® and bring the mixture to a simmer. Cook for a minute or two, then add the pasta and stir to combine. Stir in the cheese and parsley and simmer for 2-3 minutes more. Season to taste with salt and pepper.