Ingredients
- 1 pkg Anna Radiatori (1 lb)
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 1 Shallot, diced
- 3 cloves Garlic, minced
- 1 jar Cento Tomato Basil Pasta Sauce (25.5 oz)
- 1 can Cento Cannellini Beans (15.5 oz), drained & rinsed
- 3 cups Kale, stems removed
- 1 cup Heavy Cream
- 1/2 cup Parmesan Cheese, grated
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
- Fresh Basil Leaves
Directions
Bring a large pot of generously salted water to a boil and cook pasta according to package directions until al dente. Meanwhile, heat olive oil in a large skillet over medium heat. Add shallot and cook for 2 to 3 minutes until softened. Stir in garlic and cook for another minute until fragrant. Pour in pasta sauce and bring to a gentle simmer. Add the cannellini beans and kale, stirring until the kale wilts and becomes tender, about 4 to 5 minutes. Season with salt and pepper. Stir in heavy cream and let simmer for 1 to 2 minutes until smooth and creamy. Add the cooked pasta directly into the sauce along with Parmesan cheese, tossing continuously until evenly coated. Finish with basil and extra Parmesan. Serves 4 to 6.
