Greens N Beans Pasta With Italian Sausage Recipes

ITALIAN GREENS AND BEANS W/ SAUSAGE

Steps:

• 1. dice onion and saute until caramelized and soft
• 2. mince and add garlic to onions
• 3. peal the skin off the raw sausage and crumble as small as possible...add to onion and garlic.
• 4. cook all 3 ingredients till just done and turn off heat.
• 5. in a large pot add 1 1/2 cans of broth and bring to a boil,
• 6. pull apart lettuce leaves, rinse and rip, ( i like the thick stemmy parts at the end, it gives good texture)add to broth.
• 7. after you add the escarole to the water, stir, add meat mixture, and beans. simmer for about 30 to 45 minutes.
• 8. top your Italian greens and beans with Parmesan and enjoy.

ITALIAN SAUSAGE PASTA WITH WHITE BEANS RECIPE

Steps:

• Cook the pasta in a large pot of salted water al dente according to package directions. Drain the pasta and keep warm. Reserve about one cup of pasta water. Add the oil to the pot and bring heat to medium. Brown the sausage and cook for about 10 minutes or until no longer pink. Add the garlic, sun dried tomatoes and spinach. Cook for a few minutes or until the spinach is wilted. Add the chicken broth and stir in the tomato paste. Add the beans and simmer on low for about 10 minutes or until the veggies are cooked and the sauce thickens. Add the pasta to the pot along with the dried basil. Add the pasta water, stir and cook on low until everything is well blended. Add salt and pepper to taste. Serve in a large bowl with grated Parmesan cheese.

SAUSAGE, GREENS, AND BEANS PASTA

Steps:

• Heat oil in a large Dutch oven or other heavy pot over medium-high. Fry rosemary, turning, until crisp, about 2 minutes. Transfer to paper towels to drain.
• Add sausage to same pot and cook, breaking up with a wooden spoon and stirring occasionally, until browned and cooked through, 8-10 minutes. Transfer with a slotted spoon to a plate.
• Add chickpeas to pot and cook, tossing occasionally and mashing some chickpeas with spoon, until browned in spots, about 5 minutes. Transfer about half of chickpeas to plate with sausage. Add wine to pot, bring to a boil, and cook until liquid is almost completely evaporated, about 2 minutes.
• Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions.
• Using a spider or a slotted spoon, transfer pasta to pot with chickpeas and add escarole and 1 cup pasta cooking liquid. Cook, tossing often, until escarole is wilted, pasta is al dente, and sauce is thickened, about 4 minutes. Add another 1/4 cup pasta cooking liquid, then gradually add 1/2 cup cheese, tossing until melted and dissolved into a luxurious, glossy sauce. Thin with more pasta cooking liquid if needed. Season with pepper, and more salt if needed. Add butter and toss to combine, then mix in reserved sausage and chickpeas.
• Divide pasta among bowls. Crumble rosemary over top and sprinkle with remaining 1/4 cup cheese.

PASTA WITH GREENS N BEANS

Steps:

• Cook pasta according to package directions. , Meanwhile, in a large skillet, cook sausage, onion and garlic until sausage is no longer pink and onion is tender; drain. Stir in escarole, beans and broth. Cover and simmer for 6-8 minutes or until escarole is wilted and tender. Drain pasta; add to vegetable mixture. Sprinkle with cheese.

GREENS 'N BEANS PASTA WITH ITALIAN SAUSAGE

Steps:

• Cook pasta in boiling salted water according to package directions until al dente.
• Meanwhile, in a large skillet, heat olive oil and saute sausage and garlic together until sausage is browned.
• Stir in escarole and cook until wilted.
• Stir in chicken broth, cover and simmer for about 10 minutes.
• Add drained cooked pasta, beans and Parmesan cheese to skillet and stir over low heat for about 5 minutes until juices thicken.
• Serve topped with additional grated Parmesan cheese.
• Note: If you cannot find the escarole in a sack, use 1 bunch of fresh escarole, chopped.

ITALIAN GREENS AND BEANS WITH SAUSAGE VARIATION

Steps:

• I process onions and garlic lightly, then saute them in olive oil until they are transparent in a good-sized pot on medium. (I suppose you could chop these things, but why? Also, by "good-sized" I mean a pot that will contain all of the escarole leaves).
• Add sausage and cook thoroughly, but not overly. Turn up the heat a bit.
• When sausage is looking about done, add tomato chopped to your liking. I chop it small.
• Add the cleaned and rinsed escarole. Sometimes Escarole heads can be really big or pretty puny. Since 2 puny heads (~size of a larger grapefruit) = 1 really big head (~size of a football), opt for whatever combination you can get. To clean it, I just take off a bunch of leaves, rinse them under cold water, snap them in half, and throw them in the pot. Don't worry about water getting into the pot. Let the escarole cook all the way down to the point you see the lines at the base of the leaf. You'll see what I mean. Don't undercook it. You'll taste it and it's not a good taste. At this point I rely on the taste test to know when it's done.
• Once escarole is sufficiently wilted, add your canellini beans. Of course, make sure they are sufficiently rinsed then drained. Heat them thoroughly.
• Add chicken stock, more or less depending on how soupy you want it. The broth is so good that you may want to make it soupy, which I did the second time around!
• Let it simmer until the outer layer sheds off of the canellini beans. Serve with some warm crusty bread (I use the whole grain because it's SBD-friendly) and enjoy!

SPAGHETTI WITH ITALIAN SAUSAGE AND MIXED GREENS

Steps:

• Whisk oil, lemon juice and garlic in small bowl to blend. Season dressing to taste with salt and pepper.
• Cook sausages in heavy medium skillet over medium heat until browned and cooked through, turning frequently, about 20 minutes. Using tongs, transfer sausages to paper towels and drain; cut into 1/4-inch-thick rounds. Combine sausage rounds and greens in large bowl.
• Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain well.
• Add hot pasta to bowl with sausage rounds and greens; toss until greens begin to wilt. Mix in enough dressing to coat. Season to taste with salt and pepper. Divide pasta among bowls. Top with cheese and serve.

SAUSAGE, BEANS, AND GREENS

Steps:

• In a large saucepan cook Italian sausage and onion over medium heat about 5 minutes or until onion is tender. Drain off fat. Add beans, escarole or spinach, chicken broth, wine, and thyme. Bring to boiling; reduce heat. Cover; simmer 5 minutes. Ladle into serving bowls. Sprinkle with Parmesan cheese, if desired. Makes 4 servings.