This is a fairly simple dish with an interesting story behind it. It’s a spin on a traditional Italian dish that is usually made in the spring, with whatever is left over from the winter. That’s why its chock full of beans, sausage, and other things that would have survived a couple months in the cellar.
Not a whole lot to say about it, except that it’s a fairly thin sauce. I eat it over pasta but you could easily just eat it as a soup.
Ingredients
1 pound italian sauage, removed from the casing
1 15 ounce can cannellini beans, drained
1 onion, diced
8 cloves garlic, chopped
1 package basil, chopped (about 10 leaves basil)
1 bunch parsley, chopped
1 pound spinach, kale, escarole, or similar
2 cups chicken stock
1/4 cup butter
1 cup parmesan
salt and pepper to taste
1/4 pound prosciutto, sliced in to strips (optional)
2 tablespoons oil
1 pound rigatoni (or whatever pasta you want, honestly)
Directions
In a medium pot, heat the oil, then add the garlic and onions. Saute for maybe five minutes on medium high heat.
Add the sausage, basil, and parsley and cook until the sausage is browned. Add the chicken stock, butter, beans, and spinach (or whatever) and bring to a boil (still on medium high heat) and keep stirring, for about 10 minutes, at the very least until the spinach is melted.
Add the prosciutto and parmesan, reduce the heat to medium, and stir until the parmesan is dissolved and the sauce starts to thicken slightly. Add salt and pepper to taste.
Serve with pasta and top with additional parmesan cheese, if desired.
eatbensmeat 