Rigatoni with Beans, Italian Sausage, and Kale

Rigatoni with Beans, Italian Sausage, and Kale
  • 4 portions
  • 0:15 Preparation
  • 0:10 Cooking
  • 0:25 Total Time


Add all
  • 500 g

    Catelli® rigatoni

  • 2 Tbsp.
    (30 mL)

    olive oil

  • 6

    cloves garlic minced

  • 3

    Italian sausages (hot or mild), casings removed

  • 1/2 tsp.
    (2 mL)

    fennel seeds, lightly crushed (optional)

  • 3 Tbsp.
    (45 ml)

    tomato paste

  • 6 cups
    (1 1/2 L)

    curly kale

  • 1 cup
    (250 mL)

    cannelini beans cooked (fresh or canned)

  • 1 cup
    (250 mL)

    grated Parmesan cheese


Cook pasta in salted boiling water according to package directions.

Meanwhile, heat oil in a large frying pan over medium heat and sauté garlic and sausage for about 5 minutes.

Add fennel and tomato paste; combine well and add kale.

Cook two minutes.

Drain pasta, reserving ½ cup (125 mL) cooking water.

Add to frying pan along with beans and gently toss with sausages and kale.

Garnish with Parmesan cheese to serve.

Source: Chef Sébastien Courville

Wine and meal pairing

Aromatic and mellow

Aromatic and mellow
These dry wines are characterised by their intense spice, toast, or exotic fruit aromas. They leave a full-bodied texture on the palate and are well-balanced.
Product categories: white wine, Champagne and sparkling wine.

Discover your taste profile!

© Société des alcools du Québec, 2007