MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Pasta With Andouille Sausage, Beans & Greens
 Categories: Pasta, Pork, Beans, Greens, Herbs
      Yield: 5 servings

           Salt & black pepper
      1 lb Rigatoni
      2 tb Extra-virgin olive oil; plus
           - more for drizzling
     12 oz Andouille sausage; diced
      1    Shallot; minced
      2 cl Garlic; minced
      1 bn Collard greens; stemmed,
           - leaves coarse chopped
      1 tb Fresh thyme leaves
     15 oz Can cannellini beans;
           - drained, rinsed
      1 c  Fresh tomato; diced
    1/4 c  Flat-leaf parsley; chopped
    1/4 c  Chives; thin sliced
      1    Lemon; zested, cut in wedges
           - to serve
    1/4 c  Parmesan; grated, to serve

  Bring a large pot of salted water to a boil. Add pasta
  and cook until al dente according to the package's
  Meanwhile, heat oil in a large heavy-bottomed skillet
  over medium-high. Add sausage and cook, stirring
  occasionally, until browned, 5 to 7 minutes. Add shallot
  and garlic and cook, stirring often, until translucent,
  about 2 minutes.

  Add collard greens and toss to wilt, 2 to 3 minutes.
  Season with salt and pepper. Add the thyme, cannellini
  beans and tomatoes and toss to warm through. Season
  again with salt and pepper to taste.

  Reserve 1/2 cup pasta water and drain pasta. Return
  pasta to the empty pot and set over medium-low. Add the
  sausage mixture and toss to combine, gradually adding
  the reserved pasta water as needed to create a sauce.

  Remove from the heat and sprinkle with parsley, chives,
  lemon zest and Parmesan. Season with salt and pepper to
  taste. Divide among bowls, drizzle with olive oil and
  serve with lemon wedges.

  Recipe by Vallery Lomas

  RECIPE FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

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