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Tuscan Pasta with Sausage, Escarole & White Beans

  • 2 Tbsp. olive oil
  • 1 lb. sweet or hot Italian sausage links, removed from casing and crumbled
  • 1 medium onion, sliced
  • 10 cloves garlic, finely chopped
  • 1/4 tsp. crushed red pepper flakes
  • 1 tsp. fennel seeds (optional)
  • 1 can (14.5 oz.) diced tomatoes
  • 1 large head escarole, coarsely chopped (about 4 cups)
  • 1 can (15.5 oz.) cannellini beans
  • 2 Knorr® Chicken flavored Bouillon Cube(s), crumbled
  • 1 lb. penne pasta or rigatoni pasta, cooked and drained
  • 1/2 cup grated Parmesan cheese



Amount per serving


All recipes have been analyzed for their nutrient content by Registered Dietitians using Genesis® R&D Food Development and Labeling Software.

  • 1 Heat olive oil in 8-quart saucepot over medium-high heat and brown sausage, stirring occasionally, 5 minutes. Add onion, garlic, red pepper flakes and fennel seeds and cook, stirring occasionally, 3 minutes. Stir in tomatoes, escarole, beans and Knorr® Chicken flavored Bouillon Cubes blended with boiling water. Bring to a boil over high heat. Reduce heat to low and simmer uncovered, stirring occasionally, 11 minutes. Toss with hot penne and sprinkle with cheese.

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