Riggies with Greens and Beans

by Rachael Ray Show Staff 11:15 AM, April 7, 2017

Rachael Ray Show

Airing August 21, 2017

Escarole + beans + greens = Italian comfort food to the max


2 tablespoons EVOO – Extra Virgin Olive Oil
1 pound sweet sausage with fennel, removed from casings
1 onion, chopped
4 cloves garlic, thinly sliced
Salt and pepper
1 15-ounce can cannellini beans, drained
3 stems rosemary, leaves stripped and chopped
1/2 cup white wine
1 large head escarole, washed and coarsely chopped
A few grates nutmeg
1 cup chicken stock
1 pound rigatoni
A few handfuls grated Parmigiano-Reggiano
2 tablespoons butter


This Show Has Not Aired.

Check back here for the step-by-step instructions after you see Rachael make this recipe on the show.

Serves 4
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