Rigatoni with Sausage, Kale & Cannellini Beans
This savory pasta with sausage and white beans is hearty and creamy from the cheesy Locatelli sauce.
Ingredients
- 1 LB rigatoni or penne
- 3 tsps olive oil
- 1 LB mild or spicy Italian sausage
- 1/4 tsp crushed red pepper flakes
- 1 small onion diced
- 2 cloves garlic minced
- 1 15- ounce can cannellini beans rinsed and drained
- 2 TBSP Italian seasoning
- 2 cups low-sodium chicken broth
- 2 cups chopped kale
- 1/2 cup grated Locatelli cheese
- 1/2 container Crema di Pecorino Romano
Instructions
- Cook the pasta according to package directions, reserving some of the cooking water.
- Add oil to a large skillet over medium heat. Cook sausage stirring occasionally, until browned. Remove the sausage from the pan and set aside. In the same cooling oil, cook the onions, garlic, beans, red pepper and seasoning. Cook until onions are translucent. Add the chicken broth.
- Transfer half of the bean and stock mixture to a blender and puree until smooth. Return the mixture to the pan and cook until the sauce is slightly thickened.
- Return the sausage to the pan along with the cooked pasta, add kale, and Crema di Pecorino Romano & grated Locatelli cheese. Add pasta water if sauce is too thick. Serve with more Locatelli.
