Total Time:

15 min(Preparation) / 10 min(Cooking)

Servings:

4

Rigatoni with Beans, Italian Sausage, and Kale By Chef Sebastien Courville


Ingredients

500 g CATELLI® RIGATONI
2 tbsp olive oil
6cloves garlic, minced
3Italian sausages (hot or mild), casings removed
½ tsp fennel seeds, lightly crushed (optional)
3 tbsptomato paste
6 cups  kale, chopped
1 cupcannellini beans, cooked (fresh or canned)
1 cupgrated Parmesan cheese

Preparation

1
Cook pasta in salted boiling water according to package directions.
 
2
Meanwhile, heat oil in a large frying pan over medium heat and sauté garlic and sausage for about 5 minutes.
 
3
Add fennel and tomato paste; combine well and add kale. Cook for two more minutes.
 
4
Drain pasta, reserving ½ cup cooking water.
 
5
Add to frying pan along with beans and gently toss with sausage and kale.
 
6
Garnish with Parmesan cheese to serve.
 

  

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