Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 1 onion (diced)
  • 3 cloves garlic (minced)
  • 1 1/2 pounds Italian sausage (casings removed)
  • 28 ounce canned diced tomatoes (with their juice)
  • 2 cups chicken broth
  • kosher salt
  • 8 ounces rigatoni
  • 1 bunch Swiss Chard (washed, drained, and coarsely chopped)
  • 12 fresh basil leaves (thinly sliced)
  • 1 tablespoon fresh oregano (chopped)
  • 15 ounce can cannellini beans (rinsed and drained (about 2 cups))
  • sea salt and fresh ground black pepper
  • 1/3 cup Parmesan Cheese (finely grated)

Instruction

  • Heat the olive oil in a large skillet over medium heat. Add the onion and cook for about 3-4 minutes, then add the garlic and saute for 1 minute. Add the sausage and brown for about 5 minutes, breaking up the clumps. Drain the grease from the pan and add the tomatoes with their juice and the chicken broth. Reduce the heat and simmer on low for about 30 minutes, stirring occasionally.
  • While that is simmering, cook the rigatoni per package directions. Reserve a cup of the pasta water before draining the rigatoni.
  • Add the rigatoni to the skillet. Add the chard, basil, oregano, beans, and some of the reserved water - enough to make the pasta slippery. Cook for about 3-4 minutes allowing the flavors to blend and the beans to warm up. Season with salt and pepper. Serve warm with the Parmesan cheese sprinkled on top.