Rigatoni With Escarole And White Beans Recipe

Name: Rigatoni With Escarole And White Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound rigatoni, or whatever shape of dried pasta you like; 1 head escarole, washed and patted dry and cut into ribbons; 1 1/2 cups cannellini beans, cooked and drained (you can use canned but dried beans are better); 1 15 oz can plum tomatoes, drained; 4 cloves garlic, smashed and roughly chopped; 1 1/2 teaspoons crushed red pepper flakes; 2 ounces prosciutto, thinly chopped; 3 tablespoons olive oil; 1 1/2 cups chicken stock; 1 1/2 teaspoons finely chopped fresh rosemary; 3/4 cup grated Parmigino Reggiano; salt and pepper

Servings: persons

1 pound rigatoni, or whatever shape of dried pasta you like
1 head escarole, washed and patted dry and cut into ribbons
1 1/2 cups cannellini beans, cooked and drained (you can use canned but dried beans are better)
1 15 oz can plum tomatoes, drained
4 cloves garlic, smashed and roughly chopped
1 1/2 teaspoons crushed red pepper flakes
2 ounces prosciutto, thinly chopped
3 tablespoons olive oil
1 1/2 cups chicken stock
1 1/2 teaspoons finely chopped fresh rosemary
3/4 cup grated Parmigino Reggiano
salt and pepper

1
for the pasta, fill a large pot with cold water and a generous tablespoon of salt and bring to a boil
2
for 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.
3
in the meantime, cook the rigatoni, drain, and add to the sauce with the grated cheese and salt and pepper to taste.

859

kcal

Calories

Fat

108

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 pound rigatoni, or whatever shape of dried pasta you like, 1 head escarole, washed and patted dry and cut into ribbons, 1 1/2 cups cannellini beans, cooked and drained (you can use canned but dried beans are better), 1 15 oz can plum tomatoes, drained, and more.

Yes, Rigatoni With Escarole And White Beans falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rigatoni With Escarole And White Beans

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