adapted from “Sausage, Greens, and Beans Pasta” published in Bon Appétit, October 2016
Set a large pot of water to boil for the pasta. Heat oil in large sauté pan over medium-high heat. Add the sausage pieces and cook until browned, about 5 minutes. Remove sausage to a plate and set aside. Off heat, add wine to the pan, return to heat and deglaze (boil and scrape up the sausage drippings with a wooden spoon).
Add salt to the pasta water and drop the pasta. Cook until al dente, save 1 cup cooking water, and drain pasta.
Add the beans to the deglazed pan and cook until heated through, about 5 minutes. Transfer half the beans to the sausage plate. Add the greens to the beans in the pan with about ¼ cup pasta cooking water. Steam and cook until greens are tender (about 10 minutes for kale, less for chard and even less for escarole).
Add cooked pasta to the beans and greens, add butter, ½ cup Parmesan, and enough reserved pasta cooking water to make a velvety sauce (about ½–¾ cup). Return the reserved sausage and beans to the pan and heat through. Ready to serve! At the table, pass additional parmesan, salt and pepper.