This rigatoni tossed with a simple rustic pan sauce is so easy! First sauté sliced onions in Tessemae’s Lemon Garlic, then add in fresh chopped kale. Toss in canned beans, a little pasta water and a dollop of our low Roasted Garlic for a flavor punch! Keep it vegan or add on Parmesan to serve.
Makes 5 servings
1 teaspoon salt, plus more for pasta water
12 ounces Rigatoni pasta, whole-wheat or gluten-free if desired
6 tablespoons Tessemae’s Lemon Garlic
1 large sweet onion, thinly sliced
1 small bunch kale, chopped, washed and water still clinging to leaves
2 teaspoons chopped fresh sage
½ teaspoons fennel seeds
Freshly ground pepper to taste
Generous pinch crushed red pepper
1 15-ounce can cannellini beans, drained and rinsed
2 tablespoons best quality extra-virgin olive oil
Freshly ground Parmesan Reggiano, optional
1 Bring a large pot of salted water to a boil over high heat. Add rigatoni and cook according to package instructions until the pasta is al dente. Reserve 1 cup pasta cooking liquid and drain well.
Meanwhile, swirl Tessemae’s Lemon Garlic Dressing
in a cold
large skillet, add onion and 1 teaspoon salt. Set over medium-high heat. Cook, stirring often, until the onion is soft and starting to brown, about 7 minutes. Add kale and cook, stirring often, until the kale is wilted and tender, about 6 minutes. Stir in sage, fennel, pepper and crushed red pepper and remove from the heat until the pasta is done cooking.
Once pasta is done cooking and pasta water is reserved, mash about ½ cup beans in a medium bowl. 4 tablespoons
Tessemae’s Lemon Garlic Dressing
and ¾ cup pasta cooking water.
4 Return the skillet to medium-high heat. Stir the remaining whole beans and the mashed bean mixture into the kale mixture. Add the pasta, and bring the mixture to a simmer, stirring often. Add the remaining ¼ cup pasta water to thin if desired. Serve hot, drizzled with olive oil and sprinkled with Parmesan if desired.