Rigatoni with Beans & Greens

The trick to getting this from the kitchen to your table in no time is to cook the sauce at the same time as your pasta. If broccoli rabe is not your thing, kale makes an excellent substitute.


1 package EMMA Rigatoni Pasta

3 tbsp EMMA Extra Virgin Olive Oil

2-3 Garlic Cloves, peeled and smashed

2 can EMMA Borlotti Beans, drained

2 Bunches Rapini (broccoli rabe), washed and cut


EMMA Parmigiano Reggiano cheese, grated

Red chili flakes


  1. Bring a large pot of boiling salted water to a boil and cook the pasta according to packaging instructions.

  2. In the meantime, in a large non-stick pan, saute the oil and the garlic until golden brown. Discard the garlic and add both cans of beans. Saute the beans on medium heat, gently flipping them in the pan until they get crispy on the outside.

  3. Two minutes before the pasta is ready, drop the rapini into the water to blanch. Drain, reserving some of the pasta water. Toss everything into the pan with the beans and simmer with the pasta water until the water has reduced and a sauce has formed.

  4. Finish with a drizzle of EVOO, a generous grating of Parmigiano Reggiano, and a sprinkle of red chili flakes


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