DCL

SERVES 6

Prep Time: 5 minutes

Cook Time: 25 minutes

Ingredients:

  • Coarse salt and freshly ground pepper
  • 8 ounces orchiette pasta
  • 8 ounces hot Italian sausages, casings removed
  • 1 medium onion, diced
  • 4 large cloves garlic, minced
  • 1 teaspoon finely chopped rosemary leaves
  • 1 cup white wine
  • 1 cup chicken stock
  • 2-15 ounce cans Cannellini beans, rinsed and drained
  • 1 bunch baby spinach, trimmed and well washed
  • Salt and pepper
  • Freshly grated Parmesan cheese, if desired (optional)

Directions:

  1. Bring a large pot of water to a boil over high heat. Add salt and pasta. Cook pasta, stirring occasionally, until tender according to package directions.
  2. Heat oil a large saucepan over medium-high heat. Add sausage and cook, breaking up with a wooden spoon, until brown, about 5 minutes. Add onion, garlic, and rosemary and cook until onions are translucent, about 5 minutes. Add white wine, chicken stock, and beans, bring to a simmer, then add spinach and heat until wilted. Taste and season with salt and pepper. Stir in cooked pasta.
  3. Ladle into bowls and serve with grated cheese, if desired.

To see more recipes from this season, check out Kitchen Boss Recipes Season 2.