INGREDIENTS
⅓ Cup Olive Oil
2 Sprigs of Rosemary
6 Garlic Cloves
13 Ounces Spicy Italian Sausage, casings removed
15 Ounces Can of White Beans
¼ Cup Dry White Wine
1 Box Cucina Cipoletti Paccheri
Salt to Taste
6 Cups Chopped Kale
1 Cup Finely Grated Parmesan
½ Teaspoon Red Chili Flakes
DIRECTIONS
1. Heat oil in a large dutch oven or other heavy pot over medium. Fry rosemary and garlic, until crisp, about 2 minutes. Transfer rosemary only to paper towel.
2. Add sausage to same pot, breaking up with a wooden spoon and stirring occasionally, until browned and cooked through, 8–10 minutes. Transfer with a slotted spoon to a plate.
3. Cook beans in boiling water until tender.
4. Add chopped kale to the heavy pot and cook, tossing occasionally, add half of the wine, cook until to brown and soft, about 5 minutes.
5. Add beans to pot and with kale and sausage, tossing occasionally, until browned in spots, about 5 minutes. Add wine to pot, and cook until liquid is almost completely evaporated, about 2 minutes.
6. Add in cooked sausage and mix together.
7. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente.
8. Using a spoon, transfer pasta to pot with beans, kale and sausage. Add in 1 cup pasta water. Cook, tossing often, until kale, beans pasta and sauce is thickened, about 2 minutes. Add another ¼ cup pasta cooking liquid, then gradually add ½ cup cheese, tossing until melted and dissolved into a luxurious, glossy sauce. Thin with more pasta cooking liquid if needed. Season with pepper, red chili pepper and more salt if needed. Add olive oil and toss to combine.
9. To finish, serve pasta on plates or bowls and garnish with cooked rosemary over top and a sprinkle of Parmesan cheese.
