A Pascal with escarole, white beans and chicken sausage

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3/4 pound whole-wheat bowl (or other size) pasta
1 tbsp olive oil
1/2 medium onion, chopped, about 1 cup
3 cloves garlic, minced
6 oz Italian style chicken sausage, casings removed, crushed
1 medium head escarole, rinsed, dried and sliced, about 8 cups
1 (14-ounce) low-sodium cannellini beans, can be drained and rinsed
1 1/2 cups low sodium chicken broth
1/2 teaspoon red chili flakes
1 tbsp chopped fresh sage leaves
Salt
freshly ground black pepper
1 ounce Grated Parmesan

Level: Easy
Total: 26 minutes
Active: 26 min
Yield: 4 servings (serve 2 cups)

Guidelines

1.Cook pasta according to directions on the package.

2.Heat the oil over medium heat in a large, deep saucepan or 8-quart stockpot.

3.Soft and translucent, stirring the onion for about 5 minutes. Add garlic and cook an additional 1 minute. Stir in the sausage and cook until hot and brown through about 4 minutes. Add the ascorl and cook until cooked, about 3 to 4 minutes.

4.Add beans, 1 cup chicken stock, sage and red pepper flakes and simmer until the mixture is heated and the liquid reduces slightly.

5.Add the sausage-bean mixture to the pasta and, if necessary, toss loosely with an additional 1/2 cup of chicken stock. Season with freshly ground chili and salt to taste.

6.Divide into 4 pasta bowls and top with Parmesan cheese.