Pasta with escarole, sausage, and beans
Uncooked orecchiette pasta
1 head(s), medium, escarole variety, trimmed and torn into bite-size pieces
1 Tbsp, extra-virgin
4 medium clove(s), sliced
Uncooked turkey sausage(s)
½ pound(s), Italian variety, sweet, casings removed
4 medium, seeded and chopped
Canned cannellini beans
15½ oz, rinsed and drained
Red pepper flakes
Fat free chicken broth
1¼ cup(s), and reduced-sodium
Grated Parmesan cheese
- 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.