FARFALLE WITH HOT ITALIAN SAUSAGE, RABE & CANNELLINI
Pasta, Meat, Vegetables
Intermediate

FARFALLE WITH HOT ITALIAN SAUSAGE, RABE & CANNELLINI

Sautéed sausage with garlicky rabe and cannellini beans tossed with farfalle and romano.

"Now that's Italian — hearty, garlicky, and full of flavor!" - Alexia

45 Minutes
Total Time
4
Servings
Intermediate
Level

Ingredients

  • 3 lbs Hot Italian Sausage
  • 2 bunches Fresh Rabe
  • 1 can Cannellini Beans
  • 1 lb Farfalle Pasta (Barilla recommended)
  • 8 cloves Fresh Garlic (minced)
  • Olive Oil
  • Garlic Salt (to taste)
  • Cracked Black Pepper (to taste)
  • Red Chili Flakes (to taste)
  • Garlic Powder (to taste)
  • Grated Romano Cheese

Instructions

1

Cook the Sausage

Brown the sausage until halfway cooked, then cut into 1-inch slices and set aside.

2

Prepare the Rabe

Wash the rabe thoroughly, cut off the lower stems, chop into pieces, and steam until wilted.

3

Build the Flavor Base

In a fry pan, add olive oil and the sausage. When the sausage starts to brown, add minced garlic.

4

Combine with Rabe and Beans

Add the steamed rabe, season with garlic salt, cracked black pepper, red chili flakes, and garlic powder. Drizzle with more olive oil and stir in the Cannellini beans.

5

Reduce and Add Cheese

Cook down until slightly reduced, then sprinkle in grated Romano cheese. Set aside.

6

Cook the Pasta

Boil salted water, cook Farfalle until al dente, and drain.

7

Mix and Serve

Combine the pasta with the sausage, beans, and rabe mixture. Add more grated Romano cheese and serve hot.