Chef Nick's Rigatoni w/Cannellini Beans & Sage - WSMV News 4

Chef Nick's Rigatoni w/Cannellini Beans & Sage

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Serves 4

4 Tablespoons extra virgin olive oil

4 Garlic cloves crushed

2 ½ Cups cannellini beans or 2 (15 ounce) cans rinsed

1 Tablespoon fresh sage minced

12 Ounces dried rigatoni

4 Whole sage leaves for garnish

Bring a large stockpot of water to boil. Add salt and pasta. Cook pasta about 12 minutes till al dente. Reserve about 1 cup of pasta water. While pasta is cooking in a large skillet, heat over medium-high heat olive oil. Add garlic and sauté till fragrant. Stir in minced sage, beans and ½ cup of water. Simmer for 10 minutes and add pasta. Season with salt and pepper. Garnish with whole sage leaves and serve immediately.

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