PASTA WITH CANNELLINI BEANS AND SAUSAGE

Our host of The Food Matters Project this week is Erin of The Goodness Life. Erin chose Mark Bittman's recipe for Cannellini with Shredded Brussels Sprouts and Sausage. I used Amaranth Greens instead of Brussels Sprouts.

For about a month each year these greens show up at the Farmer's Market. Only one person grows Amaranth so when I see those beautiful greens any menu plans go out the window and these will appear on the table. You can read more about Amaranth Greens here.

I added some orchiette pasta along with a spicy Italian turkey sausage, garlic, onions, wine, chicken stock, greens and fresh rosemary. It was an amazing one pot meal (I cooked everything in the pasta pot).

For Mark Bittman's recipe click here. For the other members take on this recipe click here.

PASTA WITH CANNELLINI BEANS AND SAUSAGE

Serves 6

Coarse salt and freshly ground pepper

8 ounces orchiette pasta

8 ounces hot Italian turkey sausage, casings removed

1 medium onion, diced

3 large garlic cloves, minced

1 tsp. finely chopped rosemary leaves

1 cup white wine

1 cup chicken stock

2-15 ounce cans Cannellinni beans, rinsed and drained

1 bunch Amaranth greens (or baby spinach)

olive oil

Fresh grated Parmesan cheese

Bring a large pot of water to a boil over high heat. Add salt and pasta. Cook pasta, stirring occasionally, until tender according to package directions.

Heat oil in a large sauce pan over medium-high heat. Add sausage and cook, breaking up with a wooden spoon, until brown, about 5 minutes. Add onion, garlic, and rosemary and cook until onions are translucent, about 5 minutes. Add white wine, chicken stock and beans. Bring to a simmer, then add amaranth leaves and heat until wilted. Taste and season with salt and pepper. Stir in cooked pasta.

Ladle into bowls and serve with grated Parmesan cheese.

Recipe adapted from Buddy Valastro.