1/3 cup of extra virgin olive oil
2 sprigs of fresh rosemary
1/2 lb. spicy Italian sausage, casings removed (can be vegan sausage)
2 cups of cannellini beans, rinsed, and drained thoroughly
1 cup of broth
12 ounces rigatoni pasta, to be cooked
salt and pepper to taste
1 bunch of Red Dog Farm chard, washed and leaves roughly torn
1/2 head of Red Dog Farm savoy cabbage, washed and chopped into 1″ chunks and separated
3/4 cup grated Parmesan, divided (can substitute with 1/2 cup of nutritional yeast and 1/4 cup of ground cashews)
2 tablespoons butter (can be nondairy)

In a heavy bottomed pan heat the olive oil and add the fresh rosemary sprigs, cooking them until they are crispy, about two minutes. Remove the sprigs and save for later. Add the sausage to the pot, breaking it up as you cook it. Stir occasionally and cook until the sausage has browned, about 8-10 minutes. Remove the sausage, leaving the oil in the pan. Next add the white beans and cook for about five minutes. Then remove half of the beans, adding them to your sausage. Add the broth and bring to a boil.

Separately you should be boiling water and cooking your pasta through these steps. Cook the pasta until very al dente (about 3 minutes away from being fully cooked). Drain your pasta and without rinsing add it to the bean and broth mixture. Add your chard and cabbage at this time and continue cooking, tossing frequently, for another 4-5 minutes. Stir in the 1/2 cup of the Parmesan and then add in the butter, sausage and white beans. Stir all together and plate. Top with crumbled rosemary and the remaining cheese.