Name: Country-Style Rigatoni
Yield: 4
Ingredients: 1 tbsp. Cooking oil -; 1 lb. Mild or Hot Italian Sausage -; 3 cloves garlic -; 2 c. canned low-sodium chicken broth or homemade stock -; 1 head escarole -; 1 c. drained and rinsed canned cannellini beans (from one 15-ounce can) -; c. grated Parmesan -; 1/2 tsp. salt -; 1/4 tsp. fresh-ground black pepper -; 3/4 lb. rigatoni -

Recipe information

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Ingredients for - Country-Style Rigatoni

1. 1 tbsp. Cooking oil -

2. 1 lb. Mild or Hot Italian Sausage -

3. 3 cloves garlic -

4. 2 c. canned low-sodium chicken broth or homemade stock -

5. 1 head escarole -

6. 1 c. drained and rinsed canned cannellini beans (from one 15-ounce can) -

7. c. grated Parmesan -

8. 1/2 tsp. salt -

9. 1/4 tsp. fresh-ground black pepper -

10. 3/4 lb. rigatoni -

How to cook deliciously - Country-Style Rigatoni

1. Stage

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. Stage

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.

3. Stage

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.

4. Stage

Notes: Best Beans: Many canned beans are overcooked during processing to the point of mush. We find, though, that the Goya company consistently delivers a nice firm bean that holds up to reheating without falling apart.

5. Stage

Wine Recommendation: This simple country-style pasta will be right at home with a rustic red from Italy. Go for a flavor-packed but surprisingly inexpensive Salice Salentino from Apulia, the hot, sunny heel of Italy's boot.