Pasta with Venison Sausage
White Beans and Escarole
by Tom Schassler
INGREDIENTS:
DIRECTIONS:
1 tablespoon olive oil
2 lb. sausage (type of sausage is
optional)
2 cups coarsely chopped onions
6 cloves garlic, roughly chopped
1/2 head escarole, sliced crosswise
into 1 inch strips
1 1/2 cups chicken broth
1 1/2 cups beef broth
2 cans cannellini beans, drained
1/2 lb. Penne pasta
1 cup freshly grated romano cheese
¼ cup chopped parsley
¼ cup diced tomato
Heat oil in a large skillet. Remove sausage from
casing and dice. Place sausage in hot pan and cook
sausage over medium till thoroughly cooked. Drain
oil.
Boil water in pot and cook pasta till al dente. Strain
pasta and reserve liquid.
Add onions, garlic and escarole to the skillet and
cook until the escarole is wilted.
Add broths and cannellini beans and simmer 15
minutes.
Add hot pasta and stir in cheese mix. Use reserved
pasta water to thin dish if needed. Garnish with
fresh chopped parsley and grated cheese.