Pasta with sausage, escarole and beans

by Sam and TJ
(Cincinnatti, OH)

This dish is relatively easy to make and has great flavor.

Ingredients

1/2 pkg. of whole wheat Penne Rigate.
About half a bunch of fresh escarole, chopped into small
segments (should end up with around 4 or 5 cups of fresh escarole).
2 cloves garlic, minced.
1 pkg. of Morning Star Veggie Sausage patties crumbled or
4 Boca Italian Veggie Sausage links, sliced diagonally.
1 Tbsp. Olive oil.
1 can (15.5 oz) Cannellini beans, undrained.
1 cup of Vegetable Stock.
1/4 tsp. red pepper flakes.
1/3 cup finely chopped fresh Italian parsley.
1/2 cup shredded Parmigiano-Reggiano cheese.
Sea salt and ground black pepper to taste.

Cook pasta to pkg. directions. While it's cooking: Blanche the escarole 1 to 2 min. in pot of boiling salted water. Drain and set aside.

Heat sausage in large skillet on Medium-High heat, then set aside.

Add oil, garlic and red pepper flakes to skillet, reduce heat to Medium-Low and cook for 1 min. while stirring.

Add sausage and escarole and stir to combine. Reduce heat to low and cook for another minute.

Add beans (including liquid) and vegetable stock and simmer 1 to 2 minutes.

Add pasta to escarole mix, stir to combine and add the cheese and parsley. Stir to combine and allow to simmer for another 2 to 3 minutes. Season with sea salt and ground black pepper to taste.

Serve with warm flat bread and olive oil for dipping and a nice Merlot or Cab.