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olive oil sweet onion cloves garlice sausage tomatoes chicken tomato weight Rigatoni Italian seasoning beans salt Parmesan cheese
Viewed: 46 - Published at: 6 years agoIngredients
- 2 Tablespoons Olive Oil
- 1 whole Sweet Onion, Diced
- 3 cloves Garlice, Minced
- 1- 1/2 pound Spicy Or Sweet Italian Sausage, With Casings Removed
- 1 can Diced Tomatoes With Juices (28-oz Can)
- 1 can Chicken Stock (14-oz Can)
- 1 can Tomato Paste (6 Oz Can)
- 8 ounces, weight Rigatoni (or Other Large Pasta)
- 2 teaspoons Italian Seasoning (or More To Taste)
- 1 bunch Greens Of Your Choice (mustard, Swiss Chard, Kale, Ect.), Washed And Roughly Chopped
- 1 can Cannellini Beans Or Other White Beans (15-oz Can), Rinsed And Drained
- Salt And Pepper
- Parmesan Cheese, For Topping, If Desired
Method
- Heat oil in a large skillet or Dutch oven over medium heat.
- Add the onion and cook until tender and translucent, about 5 minutes.
- Add the garlic and cook for about 1 minute, stirring frequently.
- Be careful to not let the garlic brown.
- Add in the sausage, breaking it up into small pieces, and cook until light brown (about 7-8 minutes).
- Once the sausage is brown, drain the grease from the skillet.
- Add the diced tomatoes with their juices, the chicken stock, and the tomato paste.
- Reduce heat to low, and simmer for about 25 minutes, stirring occasionally.
- While the sauce is simmering, cook the pasta in salted water according to the package instructions until al dente (about 7-8 minutes).
- After the 25 minutes is up, add the Italian seasoning, the greens of your choice, and the beans to the sauce.
- Also, at this point you can thin the sauce a bit by adding some of the pasta water if you would like.
- Keep the sauce on the heat until the beans are heated through and the greens are wilted down.
- Season with salt and pepper to taste.
- Top each serving with grated or shaved Parmesan.
