A simple yet satisfying pasta dish featuring rapini, cannellini beans, and a hint of rosemary. It can also be served as a warm bruschetta on toasted bread, making it versatile and perfect for fall.
1: Heat a heavy bottom saucepan over medium heat and add olive oil.
2: Add onions and cook for 2-3 minutes.
3: Add garlic and red pepper flakes, along with rosemary and about 1 teaspoon of salt. Stir and cook for 2 minutes.
4: Add the cannellini beans and then the rapini and chicken broth. Cover and cook for 20 minutes on medium/low heat.
5: Uncover and let simmer while cooking the pasta.
6: Cook pasta for 2 minutes less than specified time, drain, and add to the rapini mixture along with 1 cup of pasta water.
7: Turn heat to medium/high and let the pasta finish cooking in the rapini, stirring regularly for even cooking.
8: When pasta reaches al dente, adjust salt to taste and serve with romano cheese.
