I had this dish at Carmine’s in New York City and fell in love. We asked the waiter how it was make and then I tweaked it a little to my liking (and also tried to make it a little healthier). This is a very rustic dish that you can change up to use what’s in your pantry. Please note – I come from the “eye-balling” school of cooking so the measurements in this recipe may not be extremely accurate.
- 2-3 tbsp olive oil
- 3-4 links Italian Sausage
- 2-3 cloves garlic, minced (or about 1 tbsp from jar)
- one small onion, chopped
- 2 cups chicken broth
- 1 package frozen spinach (thawed)
- 1 15 oz can of cannelli beans (drained and rinsed)
- 1/3 cup grated Parmesan (plus more for serving)
- salt and pepper
Bring a large pot of salted water to a boil. Cook the rigatoni until al dente. (Don’t overcook because it will cook a little in the sauce.)
Heat olive oil in a large, deep skillet. Remove the sausage from the casings and cook until browned and through. Add onions and garlic and cook until translucent. Season with salt and pepper. Add chicken broth. Let simmer for about 5 minutes. While simmering, squeeze all of the excess liquid out of the thawed spinach. Add the spinach and simmer 5 more minutes. Add the cannelli beans and Parmesan cheese. Simmer 1 more minutes, being careful when stirring not to break up the beans.
Add the pasta to the pan and toss. Let simmer another couple of minutes. Serve hearty portions topped with Parmesan cheese and enjoy!