This one-pot dish is an easy and delicious fall pasta featuring bitter rapini, aromatic rosemary, salty parmesan, buttery beans, and hot red pepper flakes. It can also be served as Rapini and Bean Bruschetta without the pasta.
Step 1: Heat a Dutch oven over medium high heat and add EVOO (about 2 tablespoons).
Step 2: When it begins to shimmer, add the red onion and cook for 3-5 minutes until the onion begins to soften.
Step 3: Add rosemary, red pepper flakes, and garlic. Cook until fragrant.
Step 4: Add rapini, cannellini beans, 1 teaspoon of salt, and pepper. Cover and cook for 15-20 minutes, stirring after 10 minutes.
Step 5: Add cavatelli and chicken broth, then bring to a boil.
Step 6: Boil on high as directed on your pasta for 12-15 minutes.
Step 7: Turn off the heat and allow to sit for 10 minutes to absorb the remaining chicken broth.
Step 8: Serve with parmesan.
