Country-Style Rigatoni

Country-Style Rigatoni
Photo by © Melanie Acevedo


  • ¾ pound rigatoni
  • 1 tablespoon cooking oil
  • 3 cloves garlic, minced
  • 1 cup drained and rinsed canned cannellini beans (from one 15-ounce can)
  • 1/3 cup grated Parmesan, plus more for serving
  • ½ teaspoon salt
  • ¼ teaspoon fresh-ground black pepper
  • + 3 more ingredients
    • 2 cups canned low-sodium chicken broth or homemade stock
    • 1 pound mild or hot Italian sausage
    • 1 head escarole, torn into 2-inch pieces (about 2 quarts)

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. 2. Put the garlic and the broth in the pan and bring to a simmer. Add the e...

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