Rigatoni with Italian Sausage and Garlic Brodo
1 pound Alessi Rigatoni
1/4 cup Alessi Extra Virgin Olive Oil
1 ½ teaspoon Alessi Garlic Puree
1 tablespoon finely grated lemon zest, plus 2 tablespoons lemon juice
Alessi Sea Salt and Alessi Black Pepper
1 lb sweet Italian sausage, casings removed
8 ounces fresh spinach
1 cup white beans, drained and washed
1 cup chicken broth
Grated parmesan, for serving
In a large pot of boiling salted water, cook pasta according to package instructions.
Meanwhile, in a small bowl, whisk together oil, garlic, lemon zest and juice, teaspoon salt, and 1/4 teaspoon pepper.
Add sausage to pot and cook over medium-high, breaking up meat with a wooden spoon, until browned and cooked through, 8 to 10 minutes. Remove from heat; add pasta, spinach, white beans oil mixture to pot. Toss well to combine; adding chicken broth to create a thin sauce that coats pasta. Serve sprinkled with Parmesan