Pasta With Sausage, White Beans And Escarole - cooking recipe

Ingredients

1 tablespoon olive oil
2 lbs sweet mild Italian sausage
2 cups coarsely chopped onions
6 cloves garlic, roughly chopped
1 head escarole, sliced crosswise into 1 inch strips
1 1/2 cups chicken broth
1 1/2 cups beef broth
2 (15 ounce) cans cannellini beans or (15 ounce) cans red kidney beans, drained
1 lb cellentani pasta or 1 lb fusilli, cooked and drained
1 cup freshly grated romano cheese

Preparation

Heat oil in a large skillet, cook sausage over medium heat 10 minutes, remove and slice into 1 inch chunks.
Add onions, garlic and escarole to the skillet and cook until the escarole is wilted.
Add broths, sausage and cannelini beans and simmer 15 minutes.
Stir in cheese and mix with hot pasta.