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Escarole and Beans with Sausage

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Posted 04/17/09 by StoryLady
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Views: 252
Venues: Cheese
Meats
Pasta & Grains
Produce & All Things Green
Spices & Herbs
Categories: Meats
Parmigiano - Reggiano
Parsley
Pasta
Red Pepper Flakes
Vegetables
Sub Categories: Garlic
Other
Penne
Sausage
Recipe Type: Holiday
Family Favorite
Servings: 4-6
Description:

My cousin Marie makes the best escarole and beans with sausage you’ve ever tasted.  Only her mom’s was better.

Ingredients:

 

½ pound penne pasta cooked al dente – keep warm

3 pounds chopped escarole

1½ pounds Italian sausage (casing removed)

2 tablespoons extra virgin olive oil

½ teaspoon red pepper flakes

2 15.5 oz. cans cannellini beans (undrained)

1 cup chicken stock (homemade)

½ cup parmigiano/reggiano cheese

¼ cup chopped fresh parsley

3 cloves chopped garlic

 

Preparation:

Blanch escarole in large pot of salted water, drain. Sauté sausage in large sauté pan until cooked – remove cooked sausage from pan. Add oil and garlic to pan with red pepper flakes; stir one minute then add sausage and escarole. Cook one minute and then reduce heat. Add one can of beans and chicken stock, simmer. With second can of beans, pulse in a blender, liquefy and add to escarole mix. Stir. Add cheese and parsley. Simmer 2-3 minutes then add salt and pepper to taste. Add pasta and stir.

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