Try out our Paccheri with Pork Sausage & Cannellini Beans recipe today! This dish features savory pork sausage, creamy cannellini beans, and tender escarole tossed with paccheri in a white wine and Parmesan sauce.
Prep Time 10 Min | Cook Time 20 Min | Serves 4
Ingredients
- 17 oz paccheri pasta
- 8 cups escarole
- 2 tbsp extra virgin olive oil
- 1/2 cup dry white wine
- 15 oz cannellini beans, drained
- 2 sprigs fresh rosemary
- 4 pork sausage patties
- 1/2 cup Parmesan cheese, grated
- 2 tsp fine sea salt
- 2 tsp ground black pepper
Directions
- Bring a large pot of salted water to a boil and cook the paccheri according to the package instructions until al dente. Reserve 1 cup of the pasta cooking water, then drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the rosemary and cook for about 2 minutes until fragrant and crispy, then remove and set aside.
- Crumble the pork sausage patties into the skillet and cook for 6-7 minutes until browned and cooked through. Transfer the sausage to a plate and set aside.
- Add the cannellini beans to the skillet and cook for about 5 minutes until lightly browned, mashing some with the back of a spoon to create a creamy base. Pour in the white wine, scraping up any browned bits, and let it simmer for 2-3 minutes until slightly reduced.
- Add the cooked paccheri to the skillet, followed by the escarole, and stir until the greens have wilted. Season with salt and pepper, then toss to coat. Gradually add splashes of the reserved pasta water until the sauce lightly coats the pasta.
- Stir in the Parmesan cheese until creamy, then return the sausage to the skillet and toss everything together. Plate and serve warm.
- Enjoy!