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Tuscan Pasta Recipe

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This recipe for Tuscan Pasta, by , is from A Girlfriends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Joanne Carr
Added: Saturday, May 27, 2006


1 head escarole (l lb)
12oz. sausage (sweet, hot, or mixed)
1T. olive oil
2 tsp. garlic, minced
1 can cannellini beans
1/2c. chicken broth
1/4c .grated cheese
1 lb. rigatoni, cooked and drained (or penne, ziti, etc.)
freshly ground pepper to taste (or hot red pepper)

Rinse and dry escarole. Cut into 1" pieces.
Squeeze sausage meat from casings into large skillet.
Add oil and brown over med-high heat, stirring constantly, about 3 minutes.
Add garlic and cook 1 minute.
Add escarole to skillet and cook 3 minutes stirring occasionally until escarole is wilted. Drain beans and add to skillet with broth. Reduce heat to medium and cook 6 minutes, stirring once or twice until escarole is tender.
Remove from heat and stir in cheese.
Toss with pasta and season with pepper to taste.




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