There are a lot of textures in this pasta dish, which makes it a delight to devour. Frying the fresh Rosemary first, not only infuses the olive oil in your pot but gives you a nice crunch on top of the final dish.
When choosing an Italian sausage to crumble in this meal, consider your audience. I have a better chance of the kids eating this when I use sweet Italian sausage, although my personal preference is to use hot sausage. I also purposefully leave the kale in large pieces so that I can easily avoid scooping them into the kids bowls.
1/3 cup olive oil (I like California Olive Ranch EVOO)
2 sprigs rosemary
8 ounces Italian sausage, casings removed
1 15.5-ounce can cannellini beans, rinsed, patted dry (Chickpeas work too)
2 cloves of garlic, minced
¼ cup dry white wine
12 ounces pasta (I used Orchetta this time)
Kosher salt and black pepper