Pasta bows with minced meat and beans

Ingredients:

• 300 g of farfalle pasta or other shape
• 1 tbsp. l. olive oil
• Half a medium onion, chopped, about 1 cup
• 3 cloves garlic, crushed
• 170 g Italian chicken sausages, casings removed, crumbled
• 1 medium bunch escarole, washed and chopped, about 8 cups
• 1 can (400g) canned white beans, rinsed
• 1.5 cups lightly salted chicken broth
• 0.5 tsp red pepper flakes
• 1 tbsp chopped sage
• 30 gr. grated parmesan

Preparation:

1. Cook the pasta according to package directions.
2. In a large, deep skillet or 8-quart saucepan, heat the olive oil over medium heat. Sauté the onion until soft and translucent, about 5 minutes. Add the garlic and cook for another 1 minute.
3. Stir in the sausage and cook until browned, about 4 minutes. Add the escarole and cook until completely wilted, about 3-4 minutes. Add the beans, 1 cup chicken broth, sage, and red pepper flakes and cook until heated through and the liquid has evaporated slightly. Add the sausage-bean mixture to the pasta and stir well, thinning with an additional 1/2 cup chicken broth if needed. Season with salt and pepper to taste.
4. Divide the pasta among 4 plates and sprinkle with grated Parmesan.