KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.
Get Started - 100% free to try - join in 30 seconds1/3 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
1/4 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
3/4 cup finely grated Parmesan, divided
Freshly ground black pepper
2 tablespoons unsalted butter
Comments