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Author Notes: I love escarole --- in soups, salads, and especially with white beans and pasta. I make this dish for dinner all the time in the fall and winter. —sweet enough
- 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
- for the pasta, fill a large pot with cold water and a generous tablespoon of salt and bring to a boil
- 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.
- in the meantime, cook the rigatoni, drain, and add to the sauce with the grated cheese and salt and pepper to taste.
- This recipe was entered in the contest for Your Best Way to Cook Greens
Have Your Campari—and Eat It, Too
Granita is really, really great
Spike your granita with campari.
The craziest chip around.
7 food-filled honeymoons.
Savor the season.
This pasta's mint to be.