Escarole And Cannellini Bean Pasta

• 3/4 pound whole-wheat bowtie (or other shape) pasta
• 1 tablespoon olive oil
• 1/2 medium onion, chopped, about 1 cup
• 3 cloves garlic, minced
• 6 ounces lowfat Italian-style chicken sausage, casings removed, crumbled
• 1 medium head escarole, rinsed, drained and chopped, about 8 cups
• 1(14-ounce) can low-sodium cannellini beans, drained and rinsed
• 1 1/2 cups low-sodium chicken broth
• 1/2 teaspoon red pepper flakes
• 1 tablespoon chopped fresh sage leaves
• Salt
• Freshly ground black pepper
• 1 ounce grated Parmesan

1. Cook the pasta according to the directions on the package.
2. Heat the oil over a medium heat in a large, deep saute pan or 8-quart stockpot. Saute the onion until soft and translucent, about 5 minutes. Add the garlic and cook an additional 1 minute. 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. Add the beans, 1 cup of chicken stock, sage and red pepper flakes and simmer until the mixture is heated through and liquid is slightly reduced. Add the sausage-bean mixture to pasta and toss well, loosening with the additional 1/2 cup chicken stock if necessary. Season with freshly ground pepper and salt, to taste.
3. Divide among 4 pasta bowls and top with parmesan cheese.

bowtie, olive oil, onion, garlic, italianstyle chicken sausage, head, cannellini beans, chicken broth, red pepper, sage, salt, freshly ground black pepper, parmesan

Taken from www.epicurious.com/recipes/member/views/escarole-and-cannellini-bean-pasta-50168228 (may not work)