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Tomato, White Bean & Escarole Sauce

January/February 1995

Your rating: None Average: 5 (1 vote)

The addition of creamy white beans and slightly-bitter escarole to jarred marinara result in a hearty pasta sauce. Try it over whole-wheat rigatoni or slices of seared storebought polenta, topped with freshly grated Parmesan cheese.


Tomato, White Bean & Escarole Sauce

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