|500 g||CATELLI® RIGATONI|
|2 tbsp||olive oil|
|6||cloves garlic, minced|
|3||Italian sausages (hot or mild), casings removed|
|½ tsp||fennel seeds, lightly crushed (optional)|
|3 tbsp||tomato paste|
|6 cups||kale, chopped|
|1 cup||cannellini beans, cooked (fresh or canned)|
|1 cup||grated Parmesan cheese|
Cook pasta in salted boiling water according to package directions.
Meanwhile, heat oil in a large frying pan over medium heat and sauté garlic and sausage for about 5 minutes.
Add fennel and tomato paste; combine well and add kale. Cook for two more minutes.
Drain pasta, reserving ½ cup cooking water.
Add to frying pan along with beans and gently toss with sausage and kale.
Garnish with Parmesan cheese to serve.