⅓ cup olive oil
2 sprigs rosemary
8 ounces spicy Italian sausage, casings removed
1 (15.5-ounce) can cannellini (white kidney) beans, rinsed, patted dry
¼ cup dry white wine
12 ounces rigatoni or other large tubular pasta
Kosher salt
8 cups (lightly packed) torn kale, escarole, or Swiss chard leaves
¾ cup finely grated Parmesan, divided
Freshly ground black pepper
2 tablespoons unsalted butter
Heat oil in a large Dutch oven or other heavy pot set over medium-high heat. Fry the rosemary, turning until crisp, about 2 minutes. Transfer to a tea towel or paper towels to drain.
To the same pot, add the sausage, breaking up with a spatula or wooden spoon and cook for 8-10 minutes, until browned and cooked through. Use a slotted spoon to transfer to a plate. Meanwhile, cook the pasta in a large pot of boiling salted water, until very al dente, about 3 minutes less than package directions.
Add the cannellini beans and cook for about 5 minutes, tossing and mashing some of the chickpeas with your spoon, until browned in spots. Transfer half of the beans to the plate with the sausage. Add wine, bring to a boil, and cook until the liquid is nearly evaporated.
Using a spider or slotted spoon, transfer pasta to the pot with the cannellini beans. Add the kale, 1 cup of pasta water, and toss until the kale is wilted, pasta is al dente, and sauce has thickened, about 4 minutes. Add another ¼ cup pasta water, then gradually sprinkle in ½ cup cheese, tossing until the cheese has melted and created a glossy, luscious sauce. Add more pasta water as needed to achieve your desired consistency. Season with pepper and more salt, if needed. Add the butter, toss to combine, then stir in reserved sausage and beans.
Divide pasta among serving bowls. Crumble the fried rosemary over the top, and sprinkle with remaining parmesan.