INGREDIENTS

  • 12 ounces pasta (I like Rotini or Penne)
  • 2 tablespoons olive oil
  • 16 ounces Italian sausage , removed from casing and crumbled
  • 4 garlic cloves , minced
  • 1 (15ounce)package fresh escarole , chopped
  • 1 cup chicken broth
  • 1 (15ounce)can cannellini beans
  • 1/4 cup grated parmesan cheese

DIRECTIONS

  1. Cook pasta in boiling salted water according to package directions until al dente.
  2. Meanwhile, in a large skillet, heat olive oil and saute sausage and garlic together until sausage is browned.
  3. Stir in escarole and cook until wilted.
  4. Stir in chicken broth, cover and simmer for about 10 minutes.
  5. Add drained cooked pasta, beans and Parmesan cheese to skillet and stir over low heat for about 5 minutes until juices thicken.
  6. Serve topped with additional grated Parmesan cheese.
  7. Note:If you cannot find the escarole in a sack, use 1 bunch of fresh escarole, chopped.