Italiani's Country Rigatoni

Yields:	4 servings
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	Preparation	15 minutes
	Cooking	25 minutes
	Ready In	40 minutes

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Ingredients


Bean broth
16	ounces	white kidney beans, canned	canned, prefer cannellini
2	tablespoons	oregano	chopped
1	medium	onion	diced
4	cups	chicken broth

Casserole
3	tablespoons	olive oil
2	tablespoons	garlic	finely minced
1	tablespoon	oregano	chopped
1/2	cup	tomatoes	diced
1/2	cup	broccoli florets	chopped, blanched
1/4	pound	chicken	pulled into 2-inch pieces
1/4	pound	italian sausage	cooked, sliced in 1/4-inch rounds
1/2	cup	escarole	sliced
6	tablespoons	butter, unsalted
1	pound	pasta, rigatoni	cooked al dente
3/4	cup	parmesan, parmigiano-reggiano cheese, grated	shredded
1	x	salt and black pepper

Directions

Make the bean broth:

Place the beans and their liquid, the oregano, onion and chicken broth in a sauce pot and bring to a boil.

Reduce heat to a slow simmer and cook 1 hour.

Assemble the dish:

Heat the olive oil over medium heat in a large skillet.

Add garlic and oregano and cook, stirring, until garlic is lightly browned.

Add tomatoes, broccoli, chicken and sausage.

Toss to heat all ingredients thoroughly and mix well.

Add the prepared bean broth and simmer for 10 minutes, or until liquid is reduced by 1/4th.

Add the escarole and stir in the butter, a tablespoon at a time.

If you have precooked the pasta, drop it into a hot water bath and rehaet but do not over cook.

Just before serving toss the drained pasta with the sauce and Parmesan.

Season with salt and white pepper to taste.

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Member Review

Beef and Noodles with Sour Cream and Paprika

I have been making this fabulous recipe for more than 30 years! It was published in a wonderful Women's Day Cookbook series. The last line of this recipe should read: "sprinkle with paprika and parsley." I tried adding balsamic vinegar, and it gave it a nice flavor. I usually add more of everything so we'll have leftovers. This dish stands the test of time. Try it.

Reviewed by Rob999