Cook the fusilli in boiling water 7 minutes, omitting salt and fat. Stir in escarole, and cook for 4 minutes. Drain and set aside.
While fusilli is cooking, heat olive oil in a large nonstick skillet over medium-high heat. Add sausage, and sauté 5 minutes. Add onion and garlic, and saute 3 minutes. Add broth and wine; bring mixture to a boil. Reduce heat, and simmer 3 minutes or until liquid almost evaporates. Stir in mustard and beans; cook 2 minutes or until thoroughly heated. Combine pasta mixture, sausage mixture, and tomato in a large bowl; toss well. Serve immediately.