Rigatoni with Escarole, White Beans and Prosciutto

• Meat

  • 4 oz Prosciutto di parma

• Produce

  • 1 15.5oz can Cannellini white beans
  • 1 large head Escarole
  • 3 Garlic cloves, large

• Canned Goods

  • 1 1/2 cups Chicken stock, low sodium

• Pasta & Grains

  • 8 oz Rigatoni

• Baking & Spices

  • 1/2 tsp Red pepper flakes
  • 1 Salt and pepper

• Oils & Vinegars

  • 1/3 cup Olive oil, Extra Virgin

• Dairy

  • 1/2 cup Parmigiano-reggiano cheese, grated

• Beer, Wine & Liquor

  • 1/2 cup White wine, dry

Found on girlinthelittleredkitchen.com

Ingredients

• 8 ounces rigatoni
• 1/3 cup extra virgin olive oil
• 3 large garlic cloves, thinly sliced
• 1/2 teaspoon red pepper flakes
• 1 large head escarole, cleaned and cored
• 1/2 cup dry white wine
• 1 1/2 cups low-sodium chicken stock
• 1 - 15.5oz can cannellini white beans, drained and rinsed
• 4 ounces Prosciutto di Parma
• 1/2 cup grated parmigiano reggiano cheese
• salt and pepper to taste

Directions

• Bring a large pot of salted water to boil and cook the rigatoni according to the packages directions. Drain and set aside.
• In a large saute pan or braising dish over medium heat add the olive oil and sliced garlic. Saute for about 1-2 minutes or until the garlic starts to brown lightly, stir in the red pepper flakes.
• Roughly chop the cored escarole and add it to the pan with the white wine. Cook for about 3-4 minutes or until the escarole begins to wilt down.
• Pour in the chicken stock and continue to cook until the escarole has wilted completely, stirring occasionally.
• Stir in the white beans and season lightly with kosher salt and black pepper.
• Cover the pan and braise for about 15-20 minutes or until the escarole is cooked down and tender and the stock has reduced by about half.
• Add in the pasta, parmigiano reggiano cheese and tear the Prosciutto di Parma into small pieces and toss together in the pan to coat evenly.
• Taste and adjust seasoning as necessary.
• Divide between 4 bowls, sprinkle the top with additional grated cheese and a touch of red pepper flakes if desired.