Nancy Young wrote:
> I got this recipe from Premio, the brand of Italian sausage I like best.
> It's going to be my dinner tomorrow.
>
> 1 package Premio mild italian sausage, precooked as per package
> directions and quartered (I guess I'll bake them)
> 1 1/2 cups cooked cannellini beans
> 2 cups chicken broth
> 4 Tbs olive oil
> 1 1/2 cups onions, diced 1/2 inch
> 10 cloves garlic, thinly sliced
> 2 bay leaves
> 1 large head escarole, trimmed of tough parts, washed, and torn
> into 2 inch squares
> 3/4 cup romano cheese, grated
> 1 lb fusilli, cooked al dente and drained (the picture shows what I
> buy called rotelli)
>
> Heat oil in large heavy bottomed saucepot. Add onion and sauté
> until soft, 5-8 minutes. Add garlic and cook gently 2-3 minutes.
> Add bay leaves.
>
> Raise heat to high. Add escarole and stir until wilted. Then add
> chicken broth. Cook, uncovered, until reduced by 1/3. Add
> sausage and beans. Mix together and season with salt and pepper.
>
> Simmer 15-20 minutes loosely covered. Combine with cooked pasta.
> Serve with grated cheese and ground black pepper.
>
>

I gave your recipe a try on Saturday night. It was really tasty and will
definitely be made again. Rather easy to make too...
Thanks for posting it.
George