Sausage, greens and beans are a match made in heaven. Sometimes I used Broccoli Rabe, or Escarole, it all really depends on what I have on hand. Kale would even work in this dish. You can feel free to switch up the herbs and try sage as well.
1 lb. Sausage. (I used hot Italian sausage)
1 onion, diced
3 cloves garlic, minced
1/2 lb. "short" macaroni (rigatoni, rotini, bells etc.)
1 sprig fresh rosemary
2 good cups of chicken stock
1 can of White Beans ( I used Navy)
Spinach
Saute the garlic in a little olive oil until light golden brown, stir in the onions and give it a good toss. Cooking another couple of minutes. Stir in the sausage, casings removed, breaking it up into small pieces as you go. Cook until the sausage is just pink. Add a little salt & pepper, fresh rosemary & just enough chicken stock to completely cover the sausage. Let this come up to a boil, then just simmer while you cook the macaroni. Once the macaroni is al dente, drain it reserving about a 1/4 cup of the cooking water. Toss it all into the pot of sausage alone with fresh spinach. There is no set amount as to how much spinach you want to add. Also, toss in the beans. Cook about five minutes string allowing the flavors to mix together. Serve immediately with nice crusty bread and grated cheese. My suggestion is grated pecorino romano. Enjoy!
Copyright © 2013 Salvo-lutions by, Dana Salvo
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