Pasta with Sausage, White Beans and Escarole

This dish is a hearty and filling Italian pasta creation that is easy to make and incredibly flavorful.

It features sweet mild Italian sausage, tender white beans, fresh escarole, and plenty of savory broth.

The combination of ingredients creates a rich and delicious sauce that is sure to satisfy.

This dish is high in fat and calories, making it best suited for those who are looking for a more substantial meal or are burning off the calories.

It is also not vegetarian friendly due to the use of sausage.

This dish is high in protein and fiber thanks to the sausage and white beans.
It also contains plenty of vitamins and minerals from the escarole.

	1 tablespoon olive oil
	2 lbs sweet mild Italian sausage
	2 cups coarsely chopped onions
	6 cloves garlic , roughly chopped
	1 head escarole , sliced crosswise into 1 inch strips
	1 1/2 cups chicken broth
	1 1/2 cups beef broth
	2 cans cannellini beans or ( 15 ounce ) cans red kidney beans , drained
	1 lb cellentani pasta or 1 lb fusilli , cooked and drained
	1 cup freshly grated romano cheese

1.	Heat olive oil in a large pan over high heat.
2.	Add sausage and cook until browned.
3.	Add onions and garlic, and cook until onions are translucent.
4.	Add escarole, chicken broth, and beef broth. Bring to a boil.
5.	Reduce heat and simmer for 20 minutes.
6.	Add cannellini beans and cook for an additional 5 minutes.
7.	Serve over cooked pasta and sprinkle with freshly grated romano cheese.