Country Italian Pasta
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
6 people
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Calories
566 kcal
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Course
Main Course
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Cuisine
Italian
Country Italian Pasta
Description
This pasta recipe starts by browning sweet or hot Italian sausage formed into small meatballs, then crisping chopped prosciutto in olive oil. Onion and garlic are sautéed until translucent and fragrant, followed by the addition of fresh basil and parsley along with salt and pepper for seasoning. Deglazing the pan with dry white wine lifts fond and adds acidity.
Chicken stock, cannellini beans, and sautéed sausage are then simmered together before fresh baby spinach is stirred in to wilt. The sauce is thickened slightly with parmesan cheese, creating a creamy texture that coats the rigatoni pasta cooked separately.
Versatile and robust, this pasta brings comforting flavors typical of rustic Italian cooking. Variations can include Navy or Great Northern beans, and it stores well refrigerated or frozen. The sauce can be prepared ahead and combined with pasta just before serving to preserve texture.
The dish pairs well with rustic breads and makes a filling main course with protein, greens, and beans in each serving.
Ingredients
- 2 teaspoon olive oil
- 10 oz Italian sausage about 3 or 4 links, sweet or hot, casings removed, shaped into small balls
- 3 oz prosciutto chopped
- 1 cup onion chopped
- 2 cloves garlic minced
- 2 tablespoon flat-leaf parsley fresh, chopped
- 3 tablespoon basil fresh, chopped
- kosher salt fresh ground black pepper
- black pepper fresh ground black pepper
- ¼ cup white wine dry
- 3 cups chicken stock
- 10 oz baby spinach fresh
- 1 can .5 oz cannellini beans drained, rinsed
- 1 cup Parmesan Cheese grated, divided (¾ cup for sauce, ¼ cup for garnish)
- 12 oz rigatoni pasta dried
Instructions
- In a large skillet, heat 1 teaspoon of olive oil. When heated add the sausage and cook until browned...place on paper towels to remove excess oil.
- In the same skillet, heat the rest of the olive oil (1 tsp) over medium-high heat. When the oil is hot, add the prosciutto. Cook until browned and crisp, about 4 to 5 minutes.
- Add the onion. Cook until translucent, about 6 minutes.
- Add the garlic, stir for another minute.
- Add basil, parsley, and salt (one teaspoon) and pepper (½ teaspoon). Stir for 1 minute.
- Add the wine to de-glaze the pan, scraping up brown bits stuck to the skillet. Cook, stirring often until almost evaporated, about 2 to 3 minutes.
- Add the chicken stock, beans, and cooked sausage. Bring to a simmer. Add the spinach and stir until cooked and wilted.
- Raise the heat to medium-high and simmer for about 10 minutes.
- Add ¾ cup of the cheese...stir until slightly thickened.
- Meanwhile, bring a large pot of salted water to a boil...add in the rigatoni. Cook for 8 minutes, or until al dente, stirring occasionally.
- Drain pasta. Add the pasta to the spinach mixture and mix well.
- Serve at once, passing additional parmesan cheese at the table.
Notes
- Sausage can be cooked up to one day ahead to save time.
- Beans can be substituted with navy or Great Northern, soaked and simmered if dried.
- Prepare the sauce without pasta when making in advance, reheating the sauce before adding freshly cooked pasta.
- Refrigerate leftovers up to one week; freezes well for two months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 566 kcal
% Daily Value*
| Calories | 566kcal | 28% |
| Carbohydrates | 53g | 18% |
| Protein | 26g | 52% |
| Fat | 14g | 22% |
| Saturated Fat | -41g | -205% |
| Cholesterol | 57mg | 19% |
| Sodium | 890mg | 37% |
| Potassium | 722mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 4652IU | 93% |
| Vitamin C | 18mg | 20% |
| Calcium | 277mg | 28% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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