Country-Style Rigatoni

Country-Style Rigatoni
Photo by © Melanie Acevedo


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

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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