Sausage, Greens, and Beans Pasta

• Meat

  • 8 oz Italian sausage, spicy

• Produce

  • 8 cups Escarole, lightly packed
  • 2 sprigs Rosemary

• Pasta & Grains

  • 12 oz Paccheri

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1 Kosher salt

• Oils & Vinegars

  • 1/3 cup Olive oil

• Dairy

  • 2 tbsp Butter, unsalted
  • 3/4 cup Parmesan

• Beer, Wine & Liquor

  • 1/4 cup White wine, dry

• Other

  • 1 15.5-ounce can Chickpeas or cannellini (white kidney beans, rinsed, patted dry

Found on bonappetit.com

Ingredients

• ⅓ cup olive oil
• 2 sprigs rosemary
• 8 ounces spicy Italian sausage, casings removed
• 1 15.5-ounce can chickpeas or cannellini (white kidney) beans, rinsed, patted dry
• ¼ cup dry white wine
• 12 ounces paccheri, rigatoni, or other large tubular pasta
• Kosher salt
• 8 cups (lightly packed) torn escarole, kale, or Swiss chard leaves
• ¾ cup finely grated Parmesan, divided
• Freshly ground black pepper
• 2 tablespoons unsalted butter