Ingredients:

  • 1 pound Rigatoni or Orecchiette Pasta
  • Coarse Sea Salt (For pasta water)
  • 1 large head Escarole (Washed thoroughly and chopped roughly)
  • 3 tablespoons Extra Virgin Olive Oil
  • 1 ¼ pounds Italian Chicken Sausage (Casings removed)
  • ½ medium Yellow Onion (Finely diced)
  • 4 cloves Garlic (Minced or thinly sliced)
  • ½ - ¾ teaspoon Red Pepper Flakes (Adjust to taste)
  • ½ cup Dry White Wine (e.g., Pinot Grigio, or extra chicken stock)
  • 1 (15-oz) can Canned Cannellini Beans (Rinsed and drained, reserving 1 tbsp for garnish)
  • 1 cup Low-Sodium Chicken Stock
  • Freshly Ground Black Pepper (To taste)
  • ½ cup Parmesan Cheese (Freshly grated, plus extra for serving)

Instructions:

  1. Bring a large pot of water to a rolling boil. Chop the escarole into 1-inch ribbons. Drop the chopped escarole into the boiling water for 1-2 minutes until bright green and slightly wilted. Use a slotted spoon or spider to lift the escarole out and set it aside in a colander. Keep the water boiling.
  2. Liberally salt the boiling water until it tastes like the sea. Add the pasta and cook according to package directions, aiming for al dente minus two minutes.
  3. In a deep skillet, heat 2 Tbsp of olive oil over medium-high heat. Add the sausage (removed from casings) and break it up with a spoon. Cook until deeply browned and caramelized (6-8 minutes). Drain off excess fat, leaving about 1 tablespoon behind.
  4. Reduce heat to medium. Add the diced onion and cook until softened (about 3 minutes). Add the minced garlic and red pepper flakes and cook for 60 seconds until fragrant, being careful not to burn the garlic.
  5. Pour in the white wine (or stock) and scrape up any browned bits (fond) from the bottom of the pan. Reduce the liquid by half.
  6. Stir in the chicken stock and the rinsed cannellini beans. Bring to a low simmer. Mash a few of the beans against the side of the pan with a wooden spoon to release starch and naturally thicken the sauce. Season generously with pepper.
  7. Once the pasta is al dente minus two minutes, use tongs to transfer it directly into the sausage and bean sauce. Reserve at least 1 cup of the starchy pasta cooking water.
  8. Stir the pasta and sauce vigorously. Add the blanched escarole. Add the reserved pasta water, one ladleful at a time, until the sauce emulsifies and coats the pasta beautifully.
  9. Remove the skillet from the heat. Stir in the remaining 1 Tbsp of olive oil and the grated Parmesan cheese until melted and smooth. Taste and adjust seasoning with salt and pepper.
  10. Serve immediately, topped with extra grated Parmesan and a drizzle of quality olive oil.