Carmine's Country-Style Rigatoni
photo by Renato M.
- Ready In:
- 1⁄4 cup olive oil
- 2 tablespoons garlic, coarsely chopped
- 1⁄4 cup onion, thinly sliced
- 8 ounces fennel sausage, with casings removed
- 8 fresh basil leaves, chopped
- 2 tablespoons flat leaf parsley, chopped
- 18 ounces canned cannellini beans, rinsed and drained
- 2 cups chicken stock
- 1⁄4 cup unsalted butter
- 1 1⁄4 cups grated romano cheese
- salt & freshly ground black pepper
- 2 tablespoons prosciutto, thinly sliced
- 12 ounces rigatoni pasta
- 8 -10 spears broccoli, each about 3-inch long
- In a large saute pan, heat the olive oil over medium-high heat. When the oil is hot, add the garlic and cook it, stirring, for about 1 minute or until it is golden brown. Take care not to let the garlic burn. Add the onions and cook the mixture for about 3 minutes, stirring occasionally, or until the onions are golden brown.
- Add the sausage, basil, and parsley. Break up the sausage, using a wooden spoon or long-handled fork, and cook the mixture for 2 to 3 minutes or until the sausage is browned. Add the beans, chicken stock, and butter, raise the heat to high, and bring the sauce to aboil. Reduce the heat slightly and simmer it briskly for 5 to 8 minutes or until it starts to thicken. Stir in 1/4 cup of the grated cheese and cook the sauce for about 3 minutes or until it thickens. Season it to taste with salt and pepper. Stir in the prosciutto and 1/2 cup of the cheese. Let the mixture simmer 2 minutes before removing it from the heat.
- Meanwhile, in a large pot filled with boiling salted water, cook the pasta for 4 minutes. Add the broccoli and cook it for another 3 to 4 minutes or until the pasta is al dente.
- Drain the pasta well. Bring the sauce to a boil. Add the pasta and broccoli to the sauce and mix well. Stir in 1/4 cup of grated cheese, if desired. Serve the pasta with the remaining 1/4 cup of grated cheese passed on the side.
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I'm not going to rate this because I made several modifications, but I did want to write a review for anyone else who is looking for info on how they would modify it. The major modification was using mild turkey sausage. I also used a fraction of the olive oil (2 T) and butter (2 T) and only 1 cup of parmesan cheese. My can of cannellini beans was only 15 oz, and I only used 1 can chicken broth - which is shy of the 2c requested. I had Mezi Rigatoni (the short rigatoni). I thought the dish came out very well, even with modifications, but I would have like a little more zip in it - maybe I'd use hot sausage next time. I'm not a fan of fennel, so I'm not sorry to not have that flavor in the dish, but it just needed something more (besides fat :-). I changed the recipe so much, I created my own version, #466511, which cuts the calories per serving in half.
I enjoyed this so much at Carmines I would order an extra plate to take home. So I decided to make it myself and my family loved it. The only things I change was I used hot Italian sauges instead of fennel, salted butter for more flavor and we love garlic so i used 3 big tablespoons and garlic herb seasoning. Since I didn't have Romano cheese I used grated Parmesan and added fresh spinach But I excluded the Cannelloni beans & Prosciutto. I would have took a picture but my husband and son started eating it as soon as I was finished and there were no left overs. I made it with salad and cheddar biscuits... Yummmmm!!