Pasta with Italian Chicken Sausage, Escarole and Beans

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• 10 oz pasta (wheat or gluten-free pasta)
• 1 tsp olive oil
• 1 each 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 each 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)
• As Needed salt
• As Needed Black pepper

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.