Wanting more Mediterranean-style foods? This is pretty quick and yummy for a cold winter's night.
Heat water in a large pot to boiling. While waiting for the water to boil, cook sausage in a large skillet till browned, about 8 minutes. Add the garlic and the beans and brown for 3 minutes more.
When water is boiling, stir in the greens and cook for 1 minute. Us a slotted spoon to remove greens to a small bowl. Using the same cooking water, add the pasta and cook, stirring to prevent the pasta from sticking. Cook pasta about 2-3 minutes LESS than package instructions. Reserve 1 cup cooking liquid before draining pasta.
While pasta is cooking, deglaze the sausage and beans with wine, scraping up any tiny bits on the bottom of the pan. Bring to a simmer and allow wine to evaporate over medium-low heat, stirring every so often until the pasta is finished cooking.
Reduce heat to low and add 1/2 cup reserved pasta water. Gently fold in the cooked pasta, blanched greens and butter, 1 T. at a time. Gradually add the remaining pasta water, tossing pasta as sauce thickens. Fold in the Parmesan cheese and eat immediately! Serves 4-6
3 spicy Italian sausages (about 10 oz.)
5 oz. kale, swiss chard or spinach, torn into small pieces
1 (15.5 oz) can cannellini, garbanzo or navy beans, drained and rinsed
1 clove garlic, thinly sliced
1 pound tubular pasta (rigatoni)
1/2 cup dry white wine
4 T. butter
1/2 cup freshly grated Parmesan cheese