Pasta with Sausage, White Beans and Escarole |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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A wonderful Tuscan style one dish meal that is so reminiscent of our stay in the old walled village of Antinori outside of Florence.. Ingredients:
1 tablespoon olive oil |
2 lbs sweet mild italian sausage |
2 cups coarsely chopped onions |
6 cloves garlic, roughly chopped |
1 head escarole, sliced crosswise into 1 inch strips |
1 1/2 cups chicken broth |
1 1/2 cups beef broth |
2 (15 ounce) cans cannellini beans or 2 (15 ounce) cans red kidney beans, drained |
1 lb cellentani pasta or 1 lb fusilli, cooked and drained |
1 cup freshly grated romano cheese |
Directions:
1. Heat oil in a large skillet, cook sausage over medium heat 10 minutes, remove and slice into 1 inch chunks.
2. Add onions, garlic and escarole to the skillet and cook until the escarole is wilted.
3. Add broths, sausage and cannelini beans and simmer 15 minutes.
4. Stir in cheese and mix with hot pasta.
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