Ingredients:

  • 1 pound Rigatoni or Cavatappi Pasta
  • Coarse Sea Salt (As needed, for pasta water)
  • 3 tablespoons Extra Virgin Olive Oil (divided)
  • 1 pound Italian Chicken Sausage (casings removed)
  • 4 large cloves Garlic (finely sliced or minced)
  • 1/2 teaspoon Red Pepper Flakes
  • 1/2 cup Dry White Wine (or low-sodium chicken stock)
  • 1 large head Escarole (washed thoroughly and roughly chopped)
  • 1 (15-ounce) can Cannellini Beans (rinsed and drained)
  • 1/2 cup Low-Sodium Chicken Stock (Optional)
  • 1 tablespoon Unsalted Butter
  • 1 teaspoon Lemon Zest (freshly grated)
  • 1/2 cup Freshly Grated Pecorino Romano or Parmesan (plus extra for serving)
  • Freshly Ground Black Pepper (To taste)

Instructions:

  1. Prep the ingredients: Thoroughly wash and chop the escarole, prep the garlic, and remove the sausage casings. Fill a large stockpot with heavily salted water and bring it to a rolling boil.
  2. Cook the Sausage: Heat 1 tablespoon of olive oil in a deep skillet over medium-high heat. Add the chicken sausage and break it up with a wooden spoon. Cook for 8–10 minutes, stirring occasionally, until deeply browned and crisp around the edges. Remove the sausage and set aside, leaving the rendered fat in the pan.
  3. Sauté Aromatics: Reduce heat to medium. Add the remaining 2 tablespoons of olive oil. Add the sliced garlic and red pepper flakes. Sauté for 60–90 seconds until the garlic is fragrant and light golden. Do not let it burn.
  4. Deglaze: Pour in the white wine (or stock) and scrape up any browned bits (fond) from the bottom of the pan. Let the wine bubble and reduce by half (about 2 minutes).
  5. Wilt the Escarole: Add the chopped escarole in handfuls. Stir continuously until the greens wilt down significantly, about 3–4 minutes. Return the cooked sausage to the pan, add the rinsed cannellini beans and optional chicken stock. Bring the sauce to a gentle simmer.
  6. Start the Pasta: Once the sauce is simmering (Step 5), drop the rigatoni into the boiling water and cook, subtracting 2 minutes from the recommended time (very al dente).
  7. Reserve Pasta Water and Toss: Before draining, reserve about 1.5 cups (360 ml) of the starchy cooking water. Transfer the al dente pasta directly into the sauce skillet. Add 1/2 cup of the reserved pasta water, the butter, and the grated cheese.
  8. Emulsify and Finish: Toss vigorously for 1–2 minutes over medium heat until the starchy water, fat, and cheese emulsify into a creamy, glossy sauce that perfectly coats the pasta. Add more reserved water, a splash at a time, until the desired consistency is reached.
  9. Season and Serve: Stir in the fresh lemon zest and season with black pepper and salt, tasting carefully before adding more salt. Serve immediately with an extra grating of cheese.