Instructions: Heat oil in heavy large pot over medium-high heat. Working in batches, saute sausage until cooked through, breaking up with back of spoon, about 6 minutes per batch. Using slotted spoon, transfer sausage to bowl, leaving drippings in pot.

Reduce heat to medium; add onion to pot and saute until translucent, about 5 minutes. Add prosciutto and saute 1 minute. Mix in garlic and crushed red pepper. Add escarole and saute until wilted, about 2 minutes. Add wine and cook 2 minutes. Add beans, stock and sausage and simmer 10 minutes to blend flavors.

Season to taste with salt and pepper. Transfer to large bowl. Top with grated Parmesan, if desired.

This recipe yields 12 side-dish or 6 main-course servings.

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