Ingredients
- 1 pkg Maurizio Paccheri (17.6 oz)
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 3 Italian Sausage Links, casings removed
- 1/2 cup Dry White Wine
- 1 can Cento Cannellini Beans (15.5 oz), drained & rinsed
- 8 cups Escarole
- 2 sprigs Fresh Rosemary
- 1/2 cup Parmesan Cheese, grated
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
Directions
Bring a large pot of salted water to a boil and cook the paccheri until al dente according to package directions. Reserve 1 cup of the pasta cooking water, then drain and set aside. In a large skillet, heat olive oil over medium heat. Add rosemary and cook until fragrant and crispy, about 2 minutes, then remove and set aside. Add sausage to skillet and cook, breaking it into crumbles, until browned and cooked through, about 6âu20acu201c7 minutes. Transfer the sausage to a plate and set aside. Stir cannellini beans into the skillet and cook for about 5 minutes until lightly browned, mashing some with the back of a spoon to create a creamy base. Pour in white wine, scraping up any browned bits from the bottom of the pan, and let simmer for 2âu20acu201c3 minutes until reduced slightly. Add cooked paccheri to skillet, followed by escarole, stirring until the greens wilt. Season with salt and black pepper, then toss to coat. Gradually add splashes of the reserved pasta water until the sauce lightly coats the pasta. Stir in Parmesan cheese until creamy and well combined, then return the cooked sausage to the skillet, tossing everything together. Serves 4.
