Italian Chicken Sausage Pasta with Escarole and White Beans

Pasta with Italian Chicken Sausage, Escarole and Beans is incredibly flavorful and satisfying. This version is made with plenty of garlic, lean Italian chicken sausage, and white cannellini beans for a balanced, protein-rich weeknight meal that also packs in greens.

Pasta with Sausage, Escarole and Beans

Escarole and beans with sausage is a classic combination in Italian home cooking. In this recipe the mixture is tossed with pasta for a comforting, fast dinner. The dish is easy to adapt: use gluten-free pasta if needed, swap escarole for another leafy green, or serve the same sautéed mixture over whole grains like farro or barley.

What is Escarole?

Variations and Tips

• Greens: Use any leafy green you like—kale, chard, or baby spinach all work well. If using kale, remove tough stems and give it a little extra cooking time.
• Beans: Cannellini beans are ideal for their creamy texture, but navy beans or northern beans are fine substitutes.
• Chicken sausage: Choose a good-quality Italian-style chicken sausage, either sweet or hot depending on your preference. You can remove the casing and brown the sausage for crumbled pieces throughout the dish.
• Pasta and grains: Whole-wheat or gluten-free pasta both work. To change it up, toss the sausage, escarole and beans with cooked farro or barley for a hearty bowl.
• Flavor: Crushed red pepper adds a gentle heat; finish with freshly grated Parmesan or Pecorino for bright, salty contrast.
• Make-ahead: The sautéed sausage, beans and greens can be refrigerated for a couple of days and reheated; add a splash of water or broth when reheating to loosen the sauce.

More Escarole Ideas

• Pasta with Italian Sausage, Escarole and Peppers
• Italian-style escarole and meatball soup (a twist on Italian Wedding Soup)

Pasta with Italian Chicken Sausage, Escarole and Beans — Recipe

Ingredients

• 10 oz pasta (wheat or gluten-free)
• 1 tsp olive oil
• 1 medium onion, chopped
• 4 cloves garlic, chopped
• 12 oz uncooked Italian chicken sausage, removed from casing
• 1/2 cup low-sodium fat-free chicken broth
• 1 cup cannellini beans, drained and rinsed
• 1 medium head escarole (about 7–8 cups), rinsed and torn into bite-sized pieces
• 1/4 cup grated Parmesan or Romano cheese
• 1/4 tsp crushed red pepper (optional, or to taste)
• Salt and freshly ground black pepper to taste

Instructions

1. Rinse the escarole and tear the leaves into bite-sized pieces.
2. Cook the pasta in a large pot of salted water according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain.
3. While the pasta cooks, heat a large non-stick skillet over medium heat. Add the olive oil.
4. Add the chopped onion and garlic to the skillet with a pinch of salt and pepper. Sauté until the onion is soft and translucent, about 4–5 minutes.
5. Add the sausage (removed from its casing) to the pan and break it up with a wooden spoon. Cook until golden and cooked through, about 6–8 minutes. Transfer the cooked sausage to a bowl and set aside.
6. Pour the chicken broth into the skillet and add the drained beans. Stir to combine and warm through briefly.
7. Add the escarole to the skillet, stirring and cooking until wilted, about 3–4 minutes.
8. Return the sausage to the skillet along with the cooked pasta, the reserved 1/2 cup pasta water (add more if needed to create a light sauce), crushed red pepper if using, and the grated cheese. Toss well to combine. Taste and adjust seasoning with salt and pepper.
9. Transfer to a large serving bowl and serve with extra grated cheese if desired.

Nutrition (approx. per serving)

• Calories: 332 kcal
• Protein: 22.5 g
• Carbohydrates: 45 g
• Fat: 8.5 g
• Fiber: 8 g
• Sodium: ~526 mg (depending on ingredients)

Final note: This pasta is forgiving and versatile. Use what you have on hand, adjust the heat and cheese to your taste, and enjoy a simple, satisfying dinner that highlights escarole and white beans with lean sausage.