3 tablespoons olive oil
1 cup sliced cremini mushrooms
1 pound spicy turkey sausage, casings removed
3 garlic cloves, minced pinch of dried red pepper flakes
1 cup canned cannellini beans, drained and rinsed
1 large bunch escarole, rinsed and coarsely chopped (about 5 cups)
1 pound Barilla farfalle pasta
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper
1/4 cup freshly grated Parmesan cheese
Bring a large pot of salted water to a boil over high heat.
In a large, heavy skillet, heat the olive oil over medium-high heat. Add the mushrooms and cook until golden around the edges, about 3 minutes. Remove the mushrooms from the pan and set aside. Add the sausage to the same skillet and cook, breaking up with a spoon, until the sausage is brown and juices form, about 8 minutes.
Return the mushrooms to the pan. Add the garlic and red pepper flakes and saute for 1 minute. Add the beans and stir to combine. Add the escarole, cover the pan, and let simmer over low heat until the escarole wilts, about 8 more minutes.
Meanwhile, add the pasta to the boiling salted water and cook, stirring occasionally, until tender but still firm to the bite, about 8 minutes.
Drain pasta, reserving 1
cup of the cooking liquid.
Transfer the cooked pasta to a large serving bowl. Add the spicy sausage mixture, salt, and pepper and stir to combine. Add enough reserved pasta cooking liquid, 1/4 cup at a time, to moisten. Season with more salt and pepper, to taste. Add the Parmesan cheese, toss gently, and serve.
