Pasta with Escarole & Beans

For spicier flavor, sprinkle with additional red pepper flakes.

Ingredients

  • 1/2 package Italian Classics Penne Rigate, prepared per package directions, keep warm
  • 2 (15 oz) packages fresh chopped escarole
  • 1 package (approx. 1-1/4 lb) hot Italian pork sausage patties, crumbled
  • 1 Tbsp. olive oil
  • 1/4 tsp. red pepper flakes
  • 2 cloves peeled garlic, minced
  • 1 (15.5 oz) can cannelloni beans (do not drain)
  • 1 cup chicken stock
  • 1/2 cup shredded Parmigiano-Reggiano cheese
  • 1/3 cup finely chopped fresh Italian parsley
  • Sea salt and cracked black pepper, to taste

Directions

  1. Blanch escarole 1-2 minutes in large pot of boiling salted water. Drain; set aside.
  2. Cook sausage in large skillet on medium-high, stirring frequently and breaking up with spoon, 5-7 minutes, until thoroughly cooked. Remove sausage and set aside. Drain drippings from pan.
  3. Add oil, red pepper flakes, and garlic to skillet. Reduce heat medium-low. Cook, stirring, 1 minute. Add sausage and escarole; stir to combine. Cook 1 minute; reduce heat to low. Add beans and liquid and stock; simmer 1 minute.
  4. Add pasta to escarole mix; stir to combine. Add cheese and parsley; stir to combine. Let simmer 2-3 minutes. Season to taste with salt and pepper.