Rigatoni with Chicken Sausage, Cannellini Beans, Spinach & Tomatoes
Quick skillet sauce with chicken rabe–provolone sausage, tomatoes, spinach, and beans tossed with pasta.
"Quick, hearty, and full of flavor — this is what we mean when we say, Now that’s Italian!" - Alexia
Ingredients
- 2 (1 lb) packages chicken rabe and provolone cheese sausage
- 1 package fresh baby spinach
- 1 package grape tomatoes
- 1 can cannellini beans (with liquid)
- 1/4 cup water (plus more as needed)
- 3 cloves fresh minced garlic
- Extra virgin olive oil
- Cracked black pepper (to taste)
- Garlic salt (to taste)
- Garlic powder (to taste)
- Sea salt (to taste)
- Grated Pecorino Romano cheese (for topping)
- Rigatoni pasta
Instructions
Cook the Sausage
In a sauté pan, brown the chicken rabe and provolone cheese sausage until golden. Remove from the pan and slice into 1/2-inch slices.
Deglaze the Pan
Add 1/4 cup of water into the same pan to deglaze and absorb all of those flavorful sausage bits. Let it simmer briefly.
Build the Sauce Base
Add olive oil and minced garlic to the pan. Sauté the garlic for a couple of minutes, then add the sliced sausage back into the pan.
Add Tomatoes and Spinach
Add in the grape tomatoes and cook until they begin to blister and char. Smash them slightly to release their juices. Add in the baby spinach and season to taste with cracked black pepper, garlic salt, and garlic powder. Add a splash of water and cover with foil to steam the spinach.
Add the Cannellini Beans
Fold in the cannellini beans, including their liquid. Reduce the heat and let the mixture simmer on low while you prepare the pasta.
Cook and Combine Pasta
Boil rigatoni pasta in salted water until al dente. Drain and add directly into the sausage and bean mixture, tossing to coat evenly.
Plate and Serve
Plate the rigatoni and top with grated Pecorino Romano cheese. Serve hot and enjoy this hearty Italian classic!