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Beans and Greens Sausage Pasta
Ingredients
  • 1 pound rigatoni
  • ½ cup extra virgin olive oil divided
  • 1 ½ pounds bulk fennel sausage see notes
  • ¼ teaspoon crushed red pepper flakes
  • 10 cloves garlic chopped
  • 1 bunch escarole rinsed and chopped
  • 1 cup dry white wine
  • 2 15-ounce cans cannellini beans drained
  • 3 cups reserved pasta water will most likely not need all of it
  • 10 ounces baby spinach
  • ½ cup Pecorino Romano grated
  • salt and pepper to taste
  • ¼ cup Italian flat leaf parsley minced
Steps
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