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Heat the oil over a medium heat in a large, deep saute pan or 8-quart stockpot. Saute the onion until soft and translucent, about 5 minutes. Add the garlic and cook an additional 1 minute. Stir in the sausage and cook until heated through and browned, about 4 minutes. Add the escarole and cook until wilted, about 3 to 4 minutes. Add the beans, 1 cup of chicken stock, sage and red pepper flakes and simmer until the mixture is heated through and liquid is slightly reduced. Add the
sausage-bean mixture to pasta and toss well, loosening with the additional 1/2 cup chicken stock if necessary. Season with freshly ground pepper and salt, to taste.
Divide among 4 pasta bowls and top with parmesan cheese.
Per serving: Calories 600; Total Fat 13.5 grams; Saturated 3 grams; Monounsaturated Fat: 3 grams; Polyunsaturated Fat: 0.5 grams; Protein 30 grams; Total Carbohydrate 90 grams; Fiber 19 grams; Cholesterol 39 milligrams; Sodium 442 milligrams;
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By Sandy3124
Browns Summit, NC
on June 10, 2012
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I fixed this dish after I saw this episode. Followed directions almost exactly....the only chicken sausage I could find was 8 oz. Hillshire Farms, chicken sausage with three cheese. I cut the sausages up in coins then quartered it. I didn't use sage, and think it was just fine without it. I think I added a little extra Parmesan cheese......gotta have lots of cheese :
I will definitely fix this again....healthy and delicious!
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