Pasta with Escarole, Beans, and Sausage

Pasta with Escarole, Beans, and Sausage
Pasta with Escarole, Beans, and Sausage

Escarole and beans with sausage is a typical dish in Italian cuisine.  Here’s a recipe found on that is quick to make, and a real crowd-pleaser!  You can substitute different kinds of greens for escarole, or other kinds of sausage, and it will be delicious.  Serves 6.


10 oz pasta, wheat or gluten-free pasta
1 teaspoon olive oil
1 medium onion, chopped
4 cloves garlic, chopped
12 oz uncooked Italian chicken sausage, removed from casing
½ cup fat free, low sodium chicken broth
1 cup cannellini beans, drained and rinsed
1 medium head, 7-8 cups escarole rinsed and torn into bite sized pieces
¼ cup grated Parmesan or Romano cheese
¼ teaspoon crushed red pepper, or to taste (optional)
salt and fresh pepper to taste


  1. Rinse escarole and tear into bite sized pieces.
  2. Cook pasta according to package directions for al dente in a large pot of salted water. Reserve ½ cup water before draining.
  3. While pasta water boils, heat a large non-stick skillet on medium heat.
  4. Add olive oil; when hot add onions, garlic, salt and pepper until soft, about 4-5 minutes.
  5. Add sausage, breaking up with a wooden spoon and cook until golden, about 6 to 8 minutes. Set aside in a dish.
  6. Add chicken broth and beans to the skillet.
  7. Add the escarole; stir and cook about 4 minutes or until wilted.
  8. Gently stir in sausage, pasta, red pepper flakes, ½ 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.

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