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
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