by sweet enough
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sweet enough's Notes:
1 pound rigatoni, or whatever shape of dried pasta you like Ask a question about this ingredient
1 head escarole, washed and patted dry and cut into ribbons Ask a question about this ingredient
1 1/2 cup cannellini beans, cooked and drained (you can use canned but dried beans are better) Ask a question about this ingredient
1 15 oz can plum tomatoes, drained Ask a question about this ingredient
4 cloves garlic, smashed and roughly chopped Ask a question about this ingredient
1 1/2 teaspoon crushed red pepper flakes Ask a question about this ingredient
2 ounces prosciutto, thinly chopped Ask a question about this ingredient
3 tablespoons olive oil Ask a question about this ingredient
1 1/2 cup chicken stock Ask a question about this ingredient
1 1/2 teaspoon finely chopped fresh rosemary Ask a question about this ingredient
3/4 cups grated Parmigino Reggiano Ask a question about this ingredient
for the pasta, fill a large pot with cold water and a generous tablespoon of salt and bring to a boil
Ask a question about this stepfor the sauce, saute the prosciutto, red pepper flakes, and garlic in the olive oil over a medium heat until the garlic starts to brown slightly. add the escarole and cook for about five minutes or until any water that was on the leaves has cooked off. add the beans and cook for another five minutes. as the beans start to stick to the pan, add the tomatoes, the chicken stock and the rosemary. cook for about 15 minutes or until about 1/2 the liquid has reduced by about half and the beans start to fall apart.
Ask a question about this stepin the meantime, cook the rigatoni, drain, and add to the sauce with the grated cheese and salt and pepper to taste.
Ask a question about this step
This is my kind of food! I make my own version of this all the time. So savory and satisfying.