Tuscan Pasta

By hanley89

Ingredients

• 1 head Escarole
• 12 oz (4 links) Italian sausage, sweet or hot
• 1 tbs extra virgin olive oil
• 4 tsp minced garlic
• 1 16oz can small white beans
• 1/2 cup chicken broth
• 1/4 cup grated parmesan cheese
• freshly ground pepper to taste
• 1 pound Rigatoni, freshly cooked and drained

Preparation

Step 1

1. Cut Escarole bcrosswise into one inch strips, put into colander, place in sink and fill sink with cold water, soak escarole for 5 minutes
2. While escarole is soaking, remove sausage from casings and place in large skillet with olive oil and brown sausage over medium heat, stirring constantly about 3-4 minutes, add garlic and cook one minute
3.lift colander from water and letting excess water drain off, add escarole to skillet and cook about 3 minutes stirring occassionally until escarole is wilted
5. Drain beans and add with chicken broth to skillet, Reduce heat to medium , cover and cook 6 minutes, stirring once or twice till escarole is tender
6. Meanwhile cook rigatoni as directed
7.Remove skillet from heat, add cheese and stir, then toss skillet mixture into rigatoni pasta, season with pepper to taste and additional parmesan cheese if desired