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Rigatoni with Beans, Italian Sausage, and Kale https://www.metro.ca/userfiles/image/recipes/rigatonis-haricots-saucisse-italienne-7227.jpg PT15M PT10M PT25M
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.
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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
Rigatoni with Beans, Italian Sausage, and Kale

Rigatoni with Beans, Italian Sausage, and Kale

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4
portions
0:15
Preparation
0:10
COOKING
0:25
TOTAL TIME

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Ingredients

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  • 500 g
    Catelli® rigatoni
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    454 g, SELECTED VARIETIES OR 1.99 EA.


    KRAFT PASTA SALAD MIX

    KRAFT PASTA SALAD MIX

    2 for $4.00

    200 g OR 2.49 EA.


  • 2 Tbsp.
    (30 mL)
    olive oil
  • 6
    cloves garlic minced
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    GARLIC

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  • 3
    Italian sausages (hot or mild), casings removed
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    IRRESISTIBLES NATURALIA WIENERS

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    SELECTION CHICKEN WIENERS

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    450 g


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    SCHNEIDERS JUICY JUMBOS OR SMOKED SAUSAGES

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    375 - 450 g, SELECTED VARIETIES


    SCHNEIDERS RED HOTS WIENERS

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    MARC ANGELO SAUSAGES

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    375 - 500 g SELECTED VARIETIES


    YVES VEGGIE CUISINE

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    SAUSAGES 380 g, BURGER 300 g, VEGGIE DOGS 450 g, PATTIES 280 g


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  • 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
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Preparation

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

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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