Italian Sausage with Fusilli,
White Beans and Escarole
1/4 cup olive oil
1 1/2 cups onions cut in 1/2-inch dice
10 garlic cloves, thinly sliced
2 bay leaves
1 large head escarole, trimmed of tough parts,
washed and torn in 2-inch squares
2 cups chicken broth
8 links Premio Mild Italian Sausage,
cooked according to package directions and quartered
1 1/2 cups cooked cannellini beans
Salt and freshly ground black pepper
1 pound fusilli, cooked until al dente and drained
3/4 cup grated Romano cheese
1. Heat oil in a large heavy-bottomed sauce pot. Add onions and sauté until
soft, 5-8 minutes. Add garlic and cook gently for 2-3 minutes. Add bay leaves.
2. Raise heat to high. Add escarole and stir until wilted. Stir in chicken broth
and cook, uncovered, until reduced by a third. Add sausage and beans; season
to taste with salt and pepper.
3. Simmer for 15-20 minutes, loosely covered. Combine with cooked pasta.
Serve with grated cheese and ground black pepper. Makes 6-8 servings.
*Brands may vary by region; substitute a similar product.