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  • 1 pound Alessi RigatoniAdd
  • 1/4 cup Alessi Extra Virgin Olive Oil
  • 1 1/2 teaspoons Alessi Garlic Puree
  • 1 tablespoon finely grated lemon zest, plus 2 tablespoons lemon juice
  • Alessi Sea Salt and Black Peppercorns
  • 1 pound sweet Italian sausage, casings removed
  • 8 ounces fresh spinach
  • 1 cup white beans, drained and washed
  • 1 cup chicken broth
  • grated parmesan cheese, for serving


  1. In a large pot of boiling salted water, cook pasta according to package instructions.

  2. Meanwhile, in a small bowl, whisk together oil, garlic, lemon zest and juice, teaspoon salt, and 1/4 teaspoon pepper.

  3. 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 the pot. Toss well to combine; adding chicken broth to create a thin sauce that coats pasta. Serve sprinkled with Parmesan.

Recipe from: Chef Eric Levine