Escarole, White Bean, and Sausage Pasta

2 bunches of escarole
1 pkg pasta (i use gemelli)
1 lb sweet Italian sausage meat
1 tbs olive oil
1/4 tsp red pepper flakes (or more if you like spicy)
2 cloves garlic, minced (i obviously use more!)
1 can cannellini beans, drained and rinsed
1 cup chicken stock
1/2 cup parmesan cheese
salt and pepper

Cook pasta according to package directions to al dente.

Blanch escarole 1-2 minutes. Drain and set aside.

Cook sausage on med-high until browned. Remove and set aside, drain drippings.

Add oil, red pepper flakes, salt, pepper and garlic to pan and reduce to medium low. Saute for about a minute.

Add sausage and saute another minute.



Add escarole, stir, and cook another minute.



Reduce to low and add beans, stir.



Add chicken stock and simmer another minute.

Add pasta and stir to combine.



Simmer an additional 2-3 minutes, as pasta will absorb most of the chicken stock.

Serve with parmesan cheese.



***This dish can get very spicy depending upon how much red pepper flakes and garlic you add.***