• Gather the ingredients so that you have everything close at hand on the counter or table.

Prepare the Ingredients

• Using a cutting board and a Chef's or Santoku knife, shred half of a medium green cabbage, enough to make 6 cups green cabbage.
• Dice 1 cup red sweet onion. Mince 2 cloves garlic.

Make the Cabbage Sausage Dish

• In a large casserole braiser or skillet brown 1 pound Mild Italian Sausage over medium heat. Once browned, transfer to a bowl with a slotted spoon and keep warm.
• Melt 1/4 cup butter in the same pan over medium low heat. Sauté the diced onion and minced garlic until tender.
• Add to this 1 1/2 teaspoons fennel seed, 1/4 teaspoon red pepper flakes, and 1 teaspoon smoked paprika. Stir to combine and cook for 1-2 minutes.
• Make a hole in the center of the pan and stir in 2 tablespoons tomato paste Cook for 30-40 seconds, stirring until glazed. Then mix into the onion mixture.
• Add the shredded cabbage, and mix to combine. Pour 1/2 cup water over the cabbage. Cover and cook for 5-7 minutes.
• Next, add 15 oz cannellini beans (drained) and reserved browned sausage to the cabbage mixture. Stir to combine. Season with 1/2 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Cover and allow to simmer for 12-15 minutes to allow the flavors to meld.

Prepare the Pasta

• While the sausage dish is simmering, heat a medium saucepan with water, about 2/3 full. Cover and bring to a boil. Add 1 tablespoon of kosher salt. Then add 14 oz rigatoni. Cook to al dente, according to package directions, approximately 10-12 minutes.
• Once the pasta has reached al dente, transfer the rigatoni with a slotted spoon to the cabbage dish. Retain the pasta water to use, if needed.
• Carefully fold the pasta into the cabbage mixture to combine, as the pan may be getting rather full at this point. When thoroughly mixed in, season with fresh or 1 teaspoon dried rosemary. If needed, spoon in pasta water, 2 tablespoons at a time until you have a nice consistency for serving.
• To serve, spoon mixture onto pretty plates or pasta bowls and drizzle with 1/3 cup Extra Virgin olive oil. Sprinkle with 1 cup parmesan (freshly grated). If desired, garnish with fresh rosemary. Serves 6-8.