Pasta with Italian Chicken Sausage, Escarole and Beans | CookOS

Pasta with Italian Chicken Sausage, Escarole and Beans

Name: Pasta with Italian Chicken Sausage, Escarole and Beans
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 10 oz pasta (wheat or gluten-free pasta); 1 tsp olive oil; 1 medium onion (chopped); 4 cloves garlic (chopped); 12 oz uncooked Italian chicken sausage (removed from casing (Al Fresco)); 1/2 cup fat free (low sodium chicken broth); 1 cup cannellini beans (drained and rinsed (Eden)); 1 medium head (7-8 cups escarole rinsed and torn into bite sized pieces); 1/4 cup grated Parmesan or Romano cheese; 1/4 tsp crushed red pepper (or to taste (optional)); salt and fresh pepper to taste

This Italian pasta combines lean chicken sausage with tender escarole and creamy cannellini beans in a light garlic broth, delivering authentic flavor with minimal fat in a single-pot meal.

🌍Italian 🥗Gluten-Free 🏷️Pasta with beans 🏷️Pasta with escarole 🏷️Pasta with sausage Escarole and beans

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Pasta with Italian Chicken Sausage, Escarole and Beans

Total

20 min

Servings

Difficulty

Medium

Est. Cost

$22–$36

Recipe Source

View original recipe

From Skinnytaste

Ingredients

10 oz pasta (wheat or gluten-free pasta)
1 tsp olive oil
1 medium onion (chopped)
4 cloves garlic (chopped)
12 oz uncooked Italian chicken sausage (removed from casing (Al Fresco))
1/2 cup fat free (low sodium chicken broth)
1 cup cannellini beans (drained and rinsed (Eden))
1 medium head (7-8 cups escarole rinsed and torn into bite sized pieces)
1/4 cup grated Parmesan or Romano cheese
1/4 tsp crushed red pepper (or to taste (optional))optional
salt and fresh pepper to taste

11 Ingredients

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Instructions

1
Rinse escarole and tear into bite sized pieces.
2
Cook pasta according to package directions for al dente in a large pot of salted water. Reserve 1/2 cup water before draining.
3
While pasta water boils, heat a large non-stick skillet on medium heat.
4
Add olive oil; when hot add onions, garlic, salt and pepper until soft, about 4-5 minutes.
5
Add sausage, breaking up with a wooden spoon and cook until golden, about 6 to 8 minutes. Set aside in a dish.
6
Add chicken broth and beans to the skillet.
7
Add the escarole; stir and cook about 4 minutes or until wilted.
8
Gently stir in sausage, pasta, red pepper flakes, 1/2 cup of the reserved water or more if needed and grated Parmesan. Adjust salt and pepper if needed and toss well; transfer to a large serving bowl. Enjoy with some extra cheese on the side.

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Tips & Notes

Pro tips

Remove sausage from casing and break it into small, bite-sized pieces while browning for even cooking and better distribution throughout the pasta.
Don't skip rinsing and draining canned beans—it reduces sodium and prevents excess starch from making the sauce gummy.
Tear escarole by hand into bite-sized pieces rather than chopping to preserve its delicate texture and prevent bruising.
Reserve 1 cup of pasta cooking water before draining; use it to adjust sauce consistency if the dish seems too thick after combining ingredients.

Substitutions

Italian chicken sausage → Italian pork sausage or turkey sausage (adjust cooking time slightly for turkey)
Cannellini beans → white kidney beans or great northern beans (similar texture and mild flavor)
Escarole → spinach, kale, or Swiss chard (reduce cooking time for delicate greens)
Parmesan or Romano cheese → Pecorino Romano (saltier; use slightly less)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with additional broth to restore sauce consistency.