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Ingredients

• 1⁄4 cup Extra Virgin Olive Oil
• 2 tablespoons Garlic, minced
• 1⁄4 cup Onion, thinly sliced

• 8 ounces Fennel Sausage, casings removed
• 8 leaves Fresh Basil, chopped
• 2 tablespoons Flat Leaf Parsley, chopped
• 18 ounces Canned Cannellini Beans, rinsed and drained
• 2 cups Chicken Stock
• 1⁄4 cup Unsalted Butter
• Cracked Black Pepper
• Salt
• 2 tablespoons Prosciutto, thinly sliced
• 1 1⁄4 cups Grated Romano Cheese

• 12 ounces Rigatoni Pasta
• 8 spears Broccoli, 8-10 spears, each about 3-inches long

Description

This Recipe Is From Carmine's Italian Restaurant In New York City.

KitchenMonki