Ingredients

The following ingredients have 4 Servings
  • 2 tsp olive oil
  • 10 oz Italian sausage (about 3 or 4 links, sweet or hot, casings removed, shaped into small balls)
  • 3 oz prosciutto (chopped)
  • 1 cup onion (chopped)
  • 2 cloves garlic (minced)
  • 2 tbsp flat-leaf parsley (fresh, chopped)
  • 3 tbsp basil (fresh, chopped)
  • Kosher salt and fresh ground black pepper
  • ¼ cup white wine (dry)
  • 3 cups chicken stock
  • 10 oz baby spinach (fresh)
  • 1 can 15.5 oz cannellini beans (drained, rinsed)
  • 1 cup Parmesan cheese (grated, divided (¾ cup for sauce, ¼ cup for garnish))
  • 12 oz rigatoni pasta (dried)

Instruction

  • In a large skillet, heat 1 teaspoon of olive oil. When heated add the sausage and cook until browned...place on paper towels to remove excess oil.
  • In the same skillet, heat the rest of the olive oil (1 tsp) over medium-high heat. When the oil is hot, add the prosciutto. Cook until browned and crisp, about 4 to 5 minutes.
  • Add the onion. Cook until translucent, about 6 minutes.
  • Add the garlic, stir for another minute.
  • Add basil, parsley, and salt (one teaspoon) and pepper (1/2 teaspoon). Stir for 1 minute.
  • Add the wine to de-glaze the pan, scraping up brown bits stuck to the skillet. Cook, stirring often until almost evaporated, about 2 to 3 minutes.
  • Add the chicken stock, beans, and cooked sausage. Bring to a simmer. Add the spinach and stir until cooked and wilted.
  • Raise the heat to medium-high and simmer for about 10 minutes.
  • Add ¾ cup of the cheese...stir until slightly thickened.
  • Meanwhile, bring a large pot of salted water to a boil...add in the rigatoni. Cook for 8 minutes, or until al dente, stirring occasionally.
  • Drain pasta. Add the pasta to the spinach mixture and mix well.
  • Serve at once, passing additional parmesan cheese at the table.