Step 1

Rinse escarole and tear into bite sized pieces.

Step 2

Cook pasta according to package directions for al dente in a large pot of salted water. Reserve 1/2 cup water before draining.

Step 3

While pasta water boils, heat a large non-stick skillet on medium heat.

Step 4

Add olive oil; when hot add onions, garlic, salt and pepper until soft, about 4-5 minutes.

Step 5

Add sausage, breaking up with a wooden spoon and cook until golden, about 6 to 8 minutes. Set aside in a dish.

Step 6

Add chicken broth and beans to the skillet.

Step 7

Add the escarole; stir and cook about 4 minutes or until wilted.

Step 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.