Pasta with Escarole, Beans and Sausage

1/2 lb penne pasta or similar, prepared, keep warm
2 lbs chopped escarole
1 1/4 lb Italian pork sausage patties, crumbled
1 Tbsp olive oil
1/4 tsp red pepper flakes
2 cloves garlic, minced
1 (15 1/2 oz) can cannellini beans, undrained
1 c chicken stock
1/2 c shredded Parmigiano-Reggiano cheese
1/3 c finely chopped flat-leaf Italian parsley
salt and pepper to taste

Blanch escarole 1-2 minutes in a large pot of boiling salted water. Drain; set aside.

Cook sausage in a large skillet over medium-high heat, stirring frequently and breaking up chunks with spoon, 5-7 minutes or until thoroughly cooked. Remove sausage and set aside. Drain drippings from pan.

Add oil, red pepper flakes and garlic to skillet. Reduce heat to medium-low. Cook, stirring, 1 minute. Add sausage and escarole; stir to combine. Cook 1 minute; reduce heat to low. Add bean and liquid and stock; simmer 1 minute.

Add pasta; stir to combine. Add cheese and parsley; stir to combine. Let simmer 2-3 minutes. Season to taste with salt and pepper.

NOTES
From Wegmans.
Untried.