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Zio’s Rigatoni

Yields1 Serving

with Italian sausage, garlic and shallot

Serves 4
 1/2 pound Italian sausage (medium or hot)
 2 tablespoon olive oil
 6 tablespoons butter, divided
 2 cloves garlic, chopped
 1/2 shallot, chopped
 1 pound Mediterranean mussels
 1 cup white wine
 one 14 oz. can cannellini beans, drained
 1 tablespoon each parsley, chives and oregano, chopped
 1/2 pound Tuscan kale, tough stems trimmed, rough chop
 1 pound mezza rigatoni, cooked according to package instructions
 1 cup reserved pasta water
 4 oz. ricotta salata, grated, garnish (you’ll find this at a specialty market)

In a large pan with ample 4” sides brown sausage in olive oil over medium heat. Add 3 tablespoons butter, garlic and shallot and cook 2 minutes. Add mussels and increase heat to high, cook one minute. Deglaze with white wine and cover. As soon as the mussels begin to pop open remove lid and add beans, fresh herbs, kale and remaining 3 tablespoons butter. Cook 3-5 minutes or until mussels are fully open. Add cooked pasta and toss to combine. If pasta looks a bit dry add a bit of reserved pasta water. Season with salt and generous amount of fresh cracked pepper. Garnish with grated ricotta salata.