Pasta with escarole, sausage, and beans
9
Points®
Total Time
41 min
Prep
15 min
Cook
26 min
Serves
6
Difficulty
Easy
This pasta recipe calls for orecchiette, which is pasta shaped like little ears, the literal translation of "orecchiette." If you can’t find it, you can substitute cut fusilli or tubettini. Here, you cook the endive in the boiling salted water along with the pasta to help eliminate some of endive’s edge (escarole is a bitter green in the endive family). Italians have perfected the art of cooking it in soups, in pasta dishes, and as a side dish. After cooking with it and trying it in this hearty pasta dish, which also features turkey sausage, plum tomatoes, cannellini beans, and Parmesan cheese, you may find yourself using it in lots more ways other than this recipe.
Ingredients
Uncooked orecchiette pasta
¾ pound(s)
Lettuce
1 head(s), medium, escarole variety, trimmed and torn into bite-size pieces
Olive oil
1 Tbsp, extra-virgin
Garlic
4 clove(s), sliced
Uncooked turkey sausage
½ pound(s), Italian variety, sweet, casings removed
Plum tomato
4 medium, seeded and chopped
Canned cannellini beans
15½ oz, rinsed and drained
Red pepper flakes
¼ tsp
Fat free chicken broth
1¼ cup(s), and reduced-sodium
Grated Parmesan cheese
3 Tbsp