Rigatoni with Sweet Sausage, Escarole, Cannellini Beans and Garlic Broth

By garciamoss

Ingredients

• 1 tablespoon olive oil
• 1 pound mild or hot Italian sausage
• 3 medium or 2 large cloves garlic, minced
• 2 cups canned low-sodium chicken broth or homemade stock
• 1-2 heads escarole, torn into 2-inch pieces (about 8 cups)
• 1 cup drained and rinsed canned cannellini beans (from one 15-ounce can)
• 1/3 cup freshly grated Parmigiana Reggiano, plus more for serving
• Kosher salt and coarsely ground black pepper to taste

Details

Servings 4
Adapted from dinnerisserveddotorg.wordpress.com

Preparation

Step 1

In a large deep frying pan, heat the oil over moderate heat. Add the sausage and cook, turning, until browned and cooked through, about 10 minutes. Remove. When the sausage is cool enough to handle, cut it into slices.

Put the garlic and the broth in the pan and bring to a simmer. Add the escarole, cover, and simmer for 5 minutes. Gently stir in the sausage, beans, Parmesan, salt, pepper and optional red pepper and simmer 1 minute longer.

Meanwhile, in a large pot of boiling, salted water, cook the pasta until just done, about 14 minutes. Drain and toss with the sauce. Serve with additional Parmesan.

Serves 4