Country-Style Rigatoni

By bakers_delight85

Ingredients

• 1/4 cup olive oil
• 2 Tbsp. coarsely chopped garlic
• 1/4 cup thinly sliced onions
• 8 ounces fennel sausage, casing removed
• 8 fresh basil leaves, chopped
• 2 Tbsp. chopped flat-leaf parsley
• One 18-ounce can cannellini beans, drained and rinsed
• 2 cups chicken stock
• 1/4 cup unsalted butter
• 1 1/4 cups grated romano cheese
• Salt and freshly ground black pepper
• 2 Tbsp. thinly sliced prosciutto
• 12 ounces dried rigatoni
• 8 to 10 spears broccoli, each about 3 inches long

Details

Servings 2

Preparation

Step 1

In a large saute pan, heat the olive oil over medium-high heat. When the oil is hot, add the garlic and cook it, stirring, for about 1 minute or until it is golden brown. Take care not to let the garlic burn. Add the onions and cook the mixture for about 3 minutes, stirring occasionally, or until the onions are golden brown.
Add the sausage, basil and parsley. Break up the sausage, using a wooden spoon or long-handled fork, and cook the mixture for 2 to 3 minutes or until the sausage is browned. Add the beans, chicken stock and butter, raise the heat to high and bring the sauce to a boil. Reduce the heat slightly and simmer it briskly for 5 to 8 minutes or until it starts to thicken. Stir in 1/4 cup of the grated cheese and cook the sauce for about 3 minutes or until it thickens. Season it to taste with salt and pepper. Stir in the prosciutto and 1/2 cup of the cheese. Let the mixture simmer for 2 minutes before removing it from the heat.
Meanwhile, in a large pot filled with boiling salted water, cook the pasta for 4 minutes. Add the broccoli and cook it for another 3 to 4 minutes or until the pasta is al dente.
Drain the pasta well. Bring the sauce to a boil. Add the pasta and broccoli to the sauce and mix them well. Stir in 1/4 cup of grated cheese, if desired. Serve the pasta with the remaining 1/4 cup of grated cheese passed on the side.