3 tablespoons olive oil Prep Time: 20 min. Cook Time: 20 min. Yield: 4 servings
1 cup sliced cremini mushrooms
1 pound spicy turkey sausage, casings removed
3 garlic cloves, minced pinch of dried
red pepper fl akes
1 cup canned cannellini beans, drained and rinsed
1 large bunch escarole, rinsed and coarsely
chopped (about 5 cups)
1 pound Barilla farfalle pasta
1 teaspoon kosher salt, plus more to taste
1⁄2 teaspoon freshly ground black pepper
1⁄4 cup freshly grated Parmesan cheese
Bring a large pot of salted water to a boil over high heat.
In a large, heavy skillet, heat the olive oil over medium-high
heat. Add the mushrooms and cook until golden around
the edges, about 3 minutes. Remove the mushrooms
from the pan and set aside. Add the sausage to the same
skillet and cook, breaking up with a spoon, until the
sausage is brown and juices form, about 8 minutes.
Return the mushrooms to the pan. Add the garlic and
red pepper fl akes and saut
This recipe was submitted by one of our readers and has not been tested by our food editors. We are not responsible for errors in this recipe, but if you find one, please let us know.