Recipe information
Yield
serves 4
Ingredients
1 1/4 pounds bulk sweet Italian sausage
3 tablespoons EVOO (extra-virgin olive oil)
1 onion, chopped
3 to 4 garlic cloves, chopped
2 large heads of escarole, trimmed, washed, and chopped
Salt and pepper
Freshly grated nutmeg
1 (15-ounce) can cannellini beans, drained
2 quarts chicken stock
2 cups short cut pasta such as mini penne or ditalini
Grated Pecorino Romano cheese
Crusty bread
Preparation
Heat 1 tablespoon of the EVOO in a large skillet. Roll the sausage into walnut-sized meatballs. Drop them into the skillet and brown on all sides, then remove. Heat the remaining 2 tablespoons EVOO in a large pot over medium heat. Sauté the onions and garlic for 5 minutes, then wilt in the escarole and season with salt, pepper, and nutmeg. Add the beans and heat through. Stir in the stock and bring to a boil, then add the pasta and cook to al dente. Add the meatballs back to the pot for the last 4 minutes of cooking. Adjust the seasonings and serve with cheese sprinkled heavily on top. Pass the crusty bread for mopping.
