Ingredients for 6 servings

¼ tsp. crushed red pepper flakes
½ cup grated Parmesan cheese
1 can (14.5 oz.) diced tomatoes
1 can (15.5 oz.) cannellini beans
1 large head escarole, coarsely chopped (about 4 cups)
1 lb. penne pasta or rigatoni pasta, cooked and drained
1 lb. sweet or hot Italian sausage links, removed from casing and crumbled
1 medium onion, sliced
1 tsp. fennel seeds (optional)
2 Chicken flavored Bouillon Cubes
2 Tbsp. olive oil
10 cloves garlic, finely chopped

Directions

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 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.