Food writer Steven DeSalvo has a degree in hospitality business management from the University of Delaware, and has worked extensively in restaurants and hotels. If there’s something you want to know how to make, or you’ve eaten a dish at a local restaurant you’re dying to make at home, drop us a note at

This month, I’m featuring a delicious recipe for the last stretch of cold weather, a dish to perfectly warm you up on a cold night: hot Italian sausage with escarole and beans.

This recipe comes from Aisle 3, which is a “meal solution” created and founded by longtime Montclair local resident, Nancy Stone.

Aisle 3 provides new recipes each week that are based on what is on sale at your local grocery store, recipes that are family friendly and can be made in 40 minutes or less for under $20. The recipes also include step-by-step instructions.


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Sausage with escarole and beans is one of my favorite comfort food meals. Give me a slice (or four) of crusty bread and that is quite literally all I need to be a happy diner. The recipe is as follows:


1 tablespoon olive oil

1 pound hot italian sausage, casings removed

½ onion, chopped

2 ounces of prosciutto, diced

3 cloves of garlic, finely minced

½ teaspoon of crushed red pepper

1 head of escarole, chopped

2 cans of cannellini beans

1 cup of chicken broth

Salt & pepper to taste

Parmesan cheese to finish


  1. Cook the sausage in olive oil, breaking it up into smaller pieces until it is browned.
  2. Remove the sausage from the pan.
  3. In the same pan, sauté the onion and garlic for about 3 minutes. Do not let it brown (adding a touch of salt at this point helps that by removing water from the onion which in turn lowers the heat of the pan.)
  4. Add the prosciutto and crushed red pepper. Cook for 2 to 3 minutes more.
  5. Add the beans and the juice from the cans, then add the chicken broth and cooked sausage. Bring the mixture to a simmer.
  6. Add the escarole and season with salt & pepper.
  7. Cover and simmer, stirring occasionally, until thick and creamy. This takes about 15-20 minutes.
  8. Serve with freshly grated parmesan cheese.
  9. Enjoy!

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