Italian sausage with fusilli and escarole
 

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.

Italian sausage with fusilli and escarole
 

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.
>
>

Dang, but, that sounds really good.

Italian sausage with fusilli and escarole
 

"George Cebulka" > wrote

> 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.

> Dang, but, that sounds really good.

Thank you! I'll find out tomorrow.

nancy

Italian sausage with fusilli and escarole
 

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.
>
>

SOunds great!

--
Leah: That were a wee bit repulsive.
Buffy: Went okay. 'Cept I feel a little wierd about using a
crucifix to kill someone.
Leah: Yeh dinno much about religion, do yeh?

Italian sausage with fusilli and escarole
 

My verdict: This was a delicious dish, although it is more of a cold
weather meal. I would only add half a pound of pasta next time, and
looking at the picture they have on the card, they didn't use a whole
pound of pasta, either. Also, I use bot hot and mild sausage. This has
earned a spot in my keeper recipes book.

"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.
>

Italian sausage with fusilli and escarole
 

"Nancy Young" > wrote in message
...
> My verdict: This was a delicious dish

I'm going to try it!



--
Posted via a free Usenet account from http://www.teranews.com

Italian sausage with fusilli and escarole
 

"Arri London" > wrote

> Nancy Young wrote:
>>
>> My verdict: This was a delicious dish, although it is more of a cold
>> weather meal. I would only add half a pound of pasta next time, and
>> looking at the picture they have on the card, they didn't use a whole
>> pound of pasta, either. Also, I use bot hot and mild sausage. This has
>> earned a spot in my keeper recipes book.

> Does escarole have any other names in the US? I never see anything by
> that name sold around here. Presumably a bitter lettuce would work?

When I looked up escarole, I see that it is related to chicory and is
sometimes called broad chicory or common chicory. It was thisclose
to the chicory at the store yesterday. In my experience, those types of
greens are always kind of shoved in together at the supermarket, maybe
you just never noticed it?

nancy

Italian sausage with fusilli and escarole
 

Arri London > wrote in :

>
>
> Nancy Young wrote:
>>
>> My verdict: This was a delicious dish, although it is more of a cold
>> weather meal. I would only add half a pound of pasta next time, and
>> looking at the picture they have on the card, they didn't use a whole
>> pound of pasta, either. Also, I use bot hot and mild sausage. This
has
>> earned a spot in my keeper recipes book.
>>
>> "Nancy Young" > wrote
>
> <snip tasty-sounding recipe>
>
> Does escarole have any other names in the US? I never see anything by
> that name sold around here. Presumably a bitter lettuce would work?
>

I've made a similar recipe with broccoli rabe.

Iused to make it with other hardy greens as well, like collards and
mustard greens. worked out fine for me.

Saerah

Italian sausage with fusilli and escarole
 

Nancy Young wrote:
>
> My verdict: This was a delicious dish, although it is more of a cold
> weather meal. I would only add half a pound of pasta next time, and
> looking at the picture they have on the card, they didn't use a whole
> pound of pasta, either. Also, I use bot hot and mild sausage. This has
> earned a spot in my keeper recipes book.
>
> "Nancy Young" > wrote

<snip tasty-sounding recipe>

Does escarole have any other names in the US? I never see anything by
that name sold around here. Presumably a bitter lettuce would work?

Italian sausage with fusilli and escarole-GREAT!!
 

"Van" > wrote

> MADE IT LAST NIGHT - IT WAS A HIT!!

Thanks! I'm so glad you like it.

> Thanks, Nancy . . I was looking for something new to make & DW & Nephew
> both loved it!
>
> I think you're right about the pasta ratio, however next time I think I'll
> use 2 pounds of sausage (our local premium brand is Sindoni) instead of
> the 1.5 pounds I used last night. If I was cooking just for me, I also
> would have used the Hot Sausage instead of the "sweet" or "mild" variety.

I thought the hot was a much better complement with the pasta and
the beans.

> Another modification: I added a can of quartered ARTICHOKE HEARTS (after
> draining & rinsing). Didn't hurt a bit & was quite tasty.

Believe it or not, while I was eating it I was almost looking for
artichoke to be in there, and next time it will be!

> Again, thanks for the inspiration! It was delicious!

Thank you for the note. I always worry when I post a recipe.

nancy

Italian sausage with fusilli and escarole
 

Nancy Young wrote:
>
> "Arri London" > wrote
>
> > Nancy Young wrote:
> >>
> >> My verdict: This was a delicious dish, although it is more of a cold
> >> weather meal. I would only add half a pound of pasta next time, and
> >> looking at the picture they have on the card, they didn't use a whole
> >> pound of pasta, either. Also, I use bot hot and mild sausage. This has
> >> earned a spot in my keeper recipes book.
>
> > Does escarole have any other names in the US? I never see anything by
> > that name sold around here. Presumably a bitter lettuce would work?
>
> When I looked up escarole, I see that it is related to chicory and is
> sometimes called broad chicory or common chicory. It was thisclose
> to the chicory at the store yesterday. In my experience, those types of
> greens are always kind of shoved in together at the supermarket, maybe
> you just never noticed it?
>
> nancy

Have seen something called chicory but it didn't look like what I know
as escarole. What I know as chicory is rather pale green with elongated
leaves, which isn't what escarole looks like. Will look again. Otherwise
will just try all the non-lettuce leafy greens I can find :)

Italian sausage with fusilli and escarole
 

sarah gray wrote:
>
> Arri London > wrote in :
>
> >
> >
> > Nancy Young wrote:
> >>
> >> My verdict: This was a delicious dish, although it is more of a cold
> >> weather meal. I would only add half a pound of pasta next time, and
> >> looking at the picture they have on the card, they didn't use a whole
> >> pound of pasta, either. Also, I use bot hot and mild sausage. This
> has
> >> earned a spot in my keeper recipes book.
> >>
> >> "Nancy Young" > wrote
> >
> > <snip tasty-sounding recipe>
> >
> > Does escarole have any other names in the US? I never see anything by
> > that name sold around here. Presumably a bitter lettuce would work?
> >
>
> I've made a similar recipe with broccoli rabe.
>
> Iused to make it with other hardy greens as well, like collards and
> mustard greens. worked out fine for me.
>
> Saerah

That sounds like a cunning plan!

Italian sausage with fusilli and escarole
 

In article >, Arri London > wrote:
>
>
>Nancy Young wrote:
>>
>> My verdict: This was a delicious dish, although it is more of a cold
>> weather meal. I would only add half a pound of pasta next time, and
>> looking at the picture they have on the card, they didn't use a whole
>> pound of pasta, either. Also, I use bot hot and mild sausage. This has
>> earned a spot in my keeper recipes book.
>>
>> "Nancy Young" > wrote
>
><snip tasty-sounding recipe>
>
>Does escarole have any other names in the US? I never see anything by
>that name sold around here. Presumably a bitter lettuce would work?

It's tough to find around here (I have to go to the Produce Palaces,
or one stall at the farmer's market in season) but, as noted, might be
called some sort of chicory instead.

Other greens should work as a sub.

Charlotte
mmmmm sausage and greens
--

Italian sausage with fusilli and escarole
 

Charlotte L. Blackmer > wrote:

[escarole]

>It's tough to find around here (I have to go to the Produce Palaces,
>or one stall at the farmer's market in season) but, as noted, might be
>called some sort of chicory instead.

The Produce Palaces? Sounds like something I should know about.

Steve

Italian sausage with fusilli and escarole
 

In article >,
Steve Pope > wrote:
>Charlotte L. Blackmer > wrote:
>
>[escarole]
>
>>It's tough to find around here (I have to go to the Produce Palaces,
>>or one stall at the farmer's market in season) but, as noted, might be
>>called some sort of chicory instead.
>
>The Produce Palaces? Sounds like something I should know about.

You do, you just call them the Monterey Market or the Berkeley Bowl ;).

(I seem to have more reliable luck at MM.)

One farmer sells it at the Berkeley Farmer's Market in the fall - she does
a good line in what I call old-style Italian veggies.

Charlotte
--

Italian sausage with fusilli and escarole
 

Charlotte L. Blackmer > wrote:

>Steve Pope > wrote:

>>Charlotte L. Blackmer > wrote:

>>[escarole]

>>>It's tough to find around here (I have to go to the Produce Palaces,
>>>or one stall at the farmer's market in season) but, as noted, might be
>>>called some sort of chicory instead.

>>The Produce Palaces? Sounds like something I should know about.

>You do, you just call them the Monterey Market or the Berkeley Bowl ;).

Thanks -- so it's not an underground produce market or anything.

>(I seem to have more reliable luck at MM.)

>One farmer sells it at the Berkeley Farmer's Market in the fall - she does
>a good line in what I call old-style Italian veggies.

Speaking of which, after being gone for a month I went to the
Saturday farmer's market and there were no fava beans. I hope
I haven't missed them entirely.

Steve

Italian sausage with fusilli and escarole
 

On Apr 1, 12:27 pm, "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.

We're going to give this a go tonight.

Thanks for the recipe, Nancy.

Italian sausage with fusilli and escarole
 

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

Italian sausage with fusilli and escarole
 

"George Cebulka" > wrote

> 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.

Oh, thank you! I'm glad you liked it.

I just picked up some pasta bowls today, making this dish reminded
me once again I don't have a decent dish for this type of thing. Hey,
any excuse will do to make a trip to the Crate and Barrel outlet!

nancy