Sausage, Greens and Beans Pasta
 
 
Makes 4-6 servings
Ingredients
  • ¼ cup olive oil
  • 2 sprigs fresh rosemary
  • ½ pound hot Italian sausage, removed from its casing
  • 1 15 oz. can cannellini beans, rinsed and drained
  • ¼ cup dry white wine
  • 12 ounces paccheri or other tube-shaped pasta
  • 8 cups torn chard leaves
  • ¾ cup finely grated Parmesan cheese, divided
  • 2 tablespoons unsalted butter
  • sea salt and freshly ground black pepper, to taste
Instructions
  1. In a large pot, heat olive oil over medium-high heat. Add rosemary and cook until crisp, about 2 minutes. Remove from pot and place on a paper towel to cool.
  2. Add sausage to pot and brown, breaking it into bite-size pieces with a spoon. Once sausage is browned, transfer to a medium bowl and set aside.
  3. Add beans to pot and cook, crushing lightly with the back of a spoon, until they start to brown, about 5 minutes. Transfer half of the beans to bowl with sausage.
  4. Add wine to pot and simmer until almost evaporated, about 2 minutes.
  5. Meanwhile, bring a large pot of salted water to a boil. Cook paccheri 2 minutes less than al dente according to package directions. Using a slotted spoon, transfer cooked pasta to pot with beans.
  6. Add chard and 1 cup reserved cooking liquid to pot; stir to combine. Cook, stirring occasionally, until chard is just barely wilted, about 3 minutes.
  7. Add ½ cup Parmesan cheese and stir to combine. If necessary, add more reserved cooking liquid to loosen the sauce.
  8. Add butter, prepared sausage and reserved beans and stir to combine. Season with salt and pepper to taste. Top with fried rosemary and remaining Parmesan cheese.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/sausage-greens-and-beans-pasta/