Pasta With Sausage And Greens

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3 cups uncooked fusilli (about 8 ounces short twisted spaghetti)

12 cups torn escarole (about 1 head)

1 tablespoon olive oil

1 (12-ounce) package basil, pine nut, and chicken sausage (such as Gerhard's), cut into 1/2-inch-thick slices

1 cup chopped onion

2 teaspoons bottled minced garlic

1/4 cup fat-free, less-sodium chicken broth

1/4 cup dry white wine

2 tablespoons country-style Dijon mustard

1 (15-ounce) can cannellini beans or other white beans, rinsed and drained

1 cup chopped tomato

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