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Italian Chicken Sausage Pasta with Escarole and Beans

A quick and healthy pasta dish with Italian chicken sausage, escarole, and cannellini beans, seasoned with garlic and red pepper flakes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 10 oz pasta wheat or gluten-free pasta
  • 1 tsp olive oil
  • 1 medium onion chopped
  • 4 cloves garlic chopped
  • 12 oz uncooked Italian chicken sausage removed from casing
  • 0.5 cup fat free chicken broth low sodium
  • 1 cup cannellini beans drained and rinsed
  • 7 cups escarole rinsed and torn into bite sized pieces
  • 0.25 cup grated Parmesan cheese
  • 0.25 tsp crushed red pepper or to taste (optional)
  • salt to taste
  • fresh pepper to taste

Method
 

Preparation Steps
  1. Cook pasta according to package directions for al dente in a large pot of salted water. Reserve 1/2 cup water before draining.
  2. While pasta water boils, heat a large non-stick skillet on medium heat.
  3. Add olive oil; when hot add onions, garlic, salt and pepper until soft, about 4-5 minutes.
  4. Add sausage, breaking up with a wooden spoon and cook until golden, about 6 to 8 minutes. Set aside in a dish.
  5. Add chicken broth and beans to the skillet.
  6. Add the escarole; stir and cook about 4 minutes or until wilted.
  7. Gently stir in sausage, pasta, red pepper flakes, 1/2 cup of the reserved water or more if needed and grated Parmesan. Adjust salt and pepper if needed and toss well; transfer to a large serving bowl. Enjoy with some extra cheese on the side.

Notes

This dish is hearty, flavorful, and comes together quickly, making it perfect for a weeknight meal. Adjust the red pepper flakes to your spice preference.