Beer makes batters better, meat more tender, and sauces more flavorful.
Country-Style Rigatoni
- add review
- #58161
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
1 tablespoon cooking oil
1 pound mild or hot Italian sausage
3 cloves garlic, minced
2 cups canned low-sodium chicken broth or homemade stock
1 head escarole, torn into 2-inch pieces
1 cup drained and rinsed canned cannellini beans
1/3 cup grated Parmesan cheese, plus more for serving
1/2 teaspoon salt
1/4 teaspoon fresh-ground black pepper
3/4 pound rigatoni pasta
directions
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, and 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.
added by
nutrition data
Nutritional data has not been calculated yet.
A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
In a cooking rut? Try one of these taste-tested, family-approved recipes using ground beef.
see more pasta with sausage recipes
reviews & comments
November 8, 2006
A surprisingly good recipe. VERY filling. If you can't find escarole, fresh spinach would be a good substitute. We used turkey Italian sausage to cut the fat content a bit. Very easy to prepare.