Pasta With Italian Turkey Sausage, Escarole and Beans

Today’s entry is, like the kalua pork and broccoli and cheese pasta from last week, courtesy of Skinnytaste. Yes, I’m still obsessed with it, and plan to make at least a dozen more recipes from that blog. 🙂 This pasta with Italian sausage, escarole and beans was a huge hit with Johnny and the boys. The combination of garlicky greens, flavorful Italian sausage and hearty beans makes this a meal that can satisfy even the biggest appetite. I used whole-wheat penne and turkey Italian sausage; the dish tasted just as good as if I’d used regular penne and pork sausage.  What’s more, each 1.5-cup serving will only cost you 332 calories — score!

Pasta With Italian Sausage, Escarole and Beans

Makes six 1.5-cup servings


  • 10 oz pasta (I used whole-wheat penne)
  • 1 tsp olive oil
  • 1 medium onion, chopped
  • 4 cloves garlic, chopped
  • 12 oz uncooked Italian chicken sausage, removed from casing (you can substitute turkey Italian sausage if you can’t find chicken)
  • 1/2 cup fat free, low sodium chicken broth
  • 1 cup cannellini beans, drained and rinsed
  • 1 medium head (7-8 cups) escarole rinsed and torn into bite sized pieces (I couldn’t find escarole, so I used a big bag of pre-washed, cut collard greens instead; it was wonderful!)
  • 1/4 cup grated Parmesan or Romano cheese
  • 1/4 tsp crushed red pepper, or to taste (optional)
  • salt and fresh pepper to taste


Prep the escarole by rinsing and tearing into bite-sized pieces. Cook the pasta until al dente in a large pot of salted water. Reserve 1/2 cup of the cooking water, then drain the pasta and set aside.

While the pasta is boiling, heat the olive oil over medium heat in a large non-stick skillet. Add the onions, garlic, salt and pepper, and saute until soft (4-5 minutes). Add the sausage (removed from casings), breaking the meat up into small pieces with a wooden spoon, until cooked (6-8 minutes). Transfer the contents of the skillet to a dish.

Browned Italian turkey sausage, onions and garlic, set aside until it's time to add to the pasta

Add chicken broth and beans to the now-empty skillet.Add the greens and cook until wilted (about 4 minutes; I put the lid on the skillet to aid this process).

Beans, chicken broth, wilted greens = yummy base for a delicious, healthy pasta dish

When the greens are wilted, add the pasta, reserved water, and sausage/garlic/onion mixture back into the skillet, along with the 1/4 cup of cheese, and toss until combined. Serve immediately, topping each serving with extra cheese if desired.


p.s. Vegetarians and vegans can easily adapt the recipe — see notes on the original recipe!

About Saucy Mommy

I'm Beverly, a mom of two who loves to cook and write. Check out my blog at for family-friendly (but tasty) meal ideas and pictures of bento box lunches.


One thought on “Pasta With Italian Turkey Sausage, Escarole and Beans

  1. This was such a hit in our house! I can’t wait to make it again. I also didn’t feel guilty eating as much as I wanted because it’s so healthy! Love the Skinnytaste blog!

    Posted by Kelly | February 18, 2012, 8:24 am

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