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
2 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
1 tablespoon plus 2 teaspoons Tessemae’s Organic Slow Roasted Garlic
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.
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.