Pasta with Escarole, Sausage, and Beans
- Total Time
Escarole is a somewhat bitter green in the endive family. Italians have perfected the art of cooking it in soups, in pasta dishes, and as a side dish.
uncooked orecchiette pasta¾ pound(s)
lettuce1 head(s), medium, escarole variety, trimmed and torn into bite-size pieces
olive oil1 Tbsp, extra-virgin
garlic clove(s)4 clove(s), medium, sliced
uncooked turkey sausage(s)½ pound(s), Italian variety, sweet, casings removed
plum tomato(es)4 medium, seeded and chopped
canned cannellini beans15 ½ oz, rinsed and drained
red pepper flakes¼ tsp
fat free chicken broth1 ¼ cup(s), and reduced-sodium
grated Parmesan cheese3 Tbsp
- Bring a large pot of lightly salted water to a boil. Add the pasta, return to a boil, and cook until the pasta is almost tender, about 9 minutes. Stir in the escarole and cook until the pasta is cooked through and the escarole is tender, about 4 minutes longer. Drain the pasta and escarole and set aside in the colander.
- Heat the oil in the same pot over medium-high heat. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the sausage and cook, breaking up the sausage with a spoon, until lightly browned, 2–3 minutes. Add the tomatoes, beans, and crushed red pepper. Cook, stirring, until the tomatoes begin to soften, about 2 minutes.
- Add the broth to the pot and bring to a simmer. Stir in the pasta and escarole and cook until heated through, 2–3 minutes. Serve in bowls with the Parmesan cheese. Yields 1 1⁄3 cups pasta and 1⁄2 tablespoon cheese per serving.