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Sausage, Greens, and Beans Pasta
Ingredients
  • ⅓ cup olive oil
  • 2 sprigs rosemary
  • 8 ounces spicy Italian sausage, casings removed
  • 1 15.5-ounce can chickpeas or cannellini (white kidney) beans, rinsed, patted dry
  • ¼ cup dry white wine
  • 12 ounces paccheri, rigatoni, or other large tubular pasta
  • Kosher salt
  • 8 cups (lightly packed) torn escarole, kale, or Swiss chard leaves
  • ¾ cup finely grated Parmesan, divided
  • Freshly ground black pepper
  • 2 tablespoons unsalted butter
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