Country-Style Rigatoni

Ingredients

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

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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