Meatballs, Greens and Beans Pasta
Author: April | Food n' Focus
Cook time: 30 mins
Total time: 30 mins
  • 1 package Carando® Fresh Abruzzese Meatballs
  • ⅓ cup olive oil
  • 2 sprigs rosemary
  • 1 15.5-ounce can cannellini (white kidney) beans, rinsed, patted dry
  • 2 cloves garlic, smashed
  • ¼ cup white cooking wine
  • ½ cup chicken broth
  • 12 ounces rigatoni
  • Kosher salt
  • 5 cups (lightly packed) torn kale
  • ¾ cup finely grated Parmesan, divided
  • Freshly ground black pepper
  • 2 tablespoons unsalted butter
  1. Preheat oven to 375 degrees. Place meatballs evenly spaced on an aluminum foil-lined baking sheet. Bake for 15 minutes; gently turn meatballs over and bake an additional 13-17 minutes until cooked through.
  2. Meanwhile, heat oil in a large Dutch oven or other heavy pot over medium-high. Fry rosemary, turning, until crisp, about 2 minutes. Transfer to paper towels to drain.
  3. Add cannellini beans and garlic to pot and cook, tossing occasionally and mashing some beans with spoon, until browned in spots, about 5 minutes. Transfer about half of beans a plate. Add wine to pot, bring to a boil, and cook until liquid is almost completely evaporated, about 2 minutes. Add in chicken broth and butter and continue to simmer until the sauce cooks down.
  4. Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions.
  5. Using a slotted spoon, transfer pasta to pot with beans and add kale and ½ cup pasta cooking liquid. Cook, tossing often, until kale is wilted, pasta is al dente, and sauce is thickened, about 4 minutes. Gradually add ½ cup cheese, tossing until melted and dissolved into a glossy sauce. Thin with more pasta cooking liquid if needed. Season with pepper, and more salt if needed. Add in reserved beans,
  6. Divide pasta among bowls. Top each bowl with warm meatballs. Crumble rosemary over top and sprinkle with remaining ¼ cup cheese.
Recipe by Food n' Focus - Food, Travel, Photography at