Pasta with escarole, white beans and chicken sausage

  • 330g wholemeal bowtie (or other shape) pasta
  • Freshly ground black pepper
  • Salt
  • 1 tbsp chopped fresh sage leaves
  • 1/2 tsp red pepper flakes
  • 375ml low-sodium chicken stock
  • 1 (400g) can low-sodium cannellini beans, drained and rinsed
  • 1 medium head escarole, rinsed, drained and chopped, about 800g
  • 175g low-fat Italian-style chicken sausage, casings removed, crumbled
  • 3 cloves garlic, minced
  • 120g medium onion, chopped
  • 1 tbsp olive oil
  • 25g grated Parmesan
1) Cook the pasta according to the directions on the packet.

2) Heat the oil over a medium heat in a large, deep saute pan. Saute the onion until soft and translucent, about 5 minutes. Add the garlic and cook an additional 1 minute.

3) Stir in the sausage and cook until heated through and browned, about 4 minutes. Add the escarole and cook until wilted, about 3 to 4 minutes.

4) Add the beans, 250ml of chicken stock, sage and red pepper flakes and simmer until the mixture is heated through and the liquid is slightly reduced.

5) Drain the pasta, add the sausage-bean mixture and toss well, loosening with the remaining chicken stock if necessary. Season with salt and freshly ground pepper to taste.

6) Divide the pasta dish between four pasta bowls and top with the grated Parmesan cheese.

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