Pasta with Escarole, Beans, & Sausage
SERVES 6 ACTIVE TIME: 30 min TOTAL TIME: 30 min
1/2 pkg Italian Classics Penne Rigate, prepared per pkg directions, keep warm
2 pkgs (15 oz each) Food You Feel Good About Fresh Chopped Escarole
1 pkg (about 1 1/4 lb) Wegmans Hot Italian Pork Sausage Patties, crumbled
1 Tbsp Wegmans Pure Olive Oil
1/4 tsp red pepper flakes (crushed red pepper)
2 cloves Food You Feel Good About Peeled Garlic, minced
1 can (15.5 oz) Italian Classics Cannellini Beans (do not drain)
1 cup Food You Feel Good About Chicken Culinary Stock
1/2 cup Italian Classics Shredded Parmigiano-Reggiano Cheese (Cheese Shop)
1/3 cup finely chopped fresh Italian parsley (flat leaf)
Wegmans Sea Salt and Cracked Black Pepper to taste
1. Blanch escarole 1-2 min in large pot of boiling salted water. Drain; set aside.
2. Cook sausage in large skillet on MEDIUM-HIGH, stirring frequently and breaking up with spoon, 5-7 min, until thoroughly cooked. Remove sausage and set aside. Drain drippings from pan.
3. Add oil, red pepper flakes, and garlic to skillet. Reduce heat to MEDIUM-LOW. Cook, stirring, 1 min. Add sausage and escarole; stir to combine. Cook 1 min; reduce heat to LOW. Add beans and liquid and stock; simmer 1 min.
4. Add pasta to escarole mix; stir to combine. Add cheese and parsley; stir to combine. Let simmer, 2-3 min. Season to taste with salt and pepper.
Option(s):
For spicier flavor, sprinkle with additional red pepper flakes.
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