Sometimes I like sausage, escarole and beans as a side dish - and sometimes as a main dish. This recipe includes pasta and can be served as an entree - delicious both ways!!
Ingredients:
- One head of well-cleaned, chopped escarole
- 1 lb. of sweet Italian sausage (without skin)
- 1 large can of cannelloni beans, drained
- 4 cloves of garlic, minced
- Olive oil
- Grated cheese, for topping
- 1 lb. pipette pasta
Coat the bottom of a large frying pan with olive oil, add garlic and saute. Add chopped escarole, and allow to cook until tender over a low heat. Don't rush the escarole - you want it to cook slowly so it retains the flavor and doesn't burn.
Once the escarole is tender, add cannelloni beans and cover, cooking on low heat for about 10 minutes or so. Stir occasionally.
In separate frying pan, cook sausage thoroughly, breaking into chunks as it cooks. Add to escarole/bean mix when done and mix well.
In a large pot, boil water and cook pasta according to directions. Drain and place back into pot.
Add the escarole/bean/sausage mix - as well as all the juices. Toss together and served topped with grated cheese.
Don't let the beans fool you. . . this is one delicious meal!
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