Penne with Escarole, Beans, and Sausage

Penne with Escarole, Beans, and Sausage
Recipe type: Entree
Serves: 4 Servings
  • 3 tablespoons olive oil
  • 1 pound Italian sausage (remove casing if necessary)
  • 2 cloves garlic, minced
  • 2 cups chicken broth or chicken stock
  • 1 head escarole or spinach, trimmed, washed, chopped coarse
  • 1 19-ounce can cannelloni beans, drained, rinsed
  • 4 ripe plum or Roma tomatoes, seeded, diced
  • ¾ pound penne or other short pasta such as rigatoni, cooked until al dente and drained thoroughly
  • Salt and freshly ground pepper, to taste
  1. Warm the olive in a large sauté pan.
  2. Add the sausage and cook it through, crumbling the larger pieces.
  3. Add the garlic, chicken broth and escarole.
  4. Cook until the escarole wilts.
  5. Add the beans and tomatoes.
  6. Simmer the mixture over low heat to reduce the liquid.
  7. Add the cooked and drained pasta to the sausage and escarole mixture.
  8. Add salt and pepper.
  9. Serve in large, heated pasta bowls with crusty Italian bread and grated Parmesan.