Italiani's country rigatoni Recipe

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Italiani's country rigatoni

Artist:	_	Yield:	4
Categories:	From Restaurants, Italian, Pastas & Noodles, Western European	Rating:	0
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Ingredients:

		BEAN BROTH
1	can	Cannellini beans (16oz)
2	tbsp	Chepped fresh oregano
1	med	Onion, diced
4	cup	Chicken broth
		CASSEROLE
3	tbsp	Olive oil
2	tbsp	Finely minced garlic
1	tbsp	Chopped fresh oregano
1/2	cup	Diced tomatoes
1/2	cup	Chopped broccoli, blanched
1/4	lbs	Cooked chicken, pulled into
		-2-inch pieces
1/4	lbs	Cooked Italian sausage
		-sliced in ?inch rounds
1/2	cup	Sliced fresh escarole
6	tbsp	Unsalted butter
1	lbs	Rigatoni, cooked al dente
3/4	cup	Shredded Parmesan cheese
		Salt and pepper

Procedures:

1	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.
2	Reduce heat to a slow simmer and cook 1 hour.
3	Assemble the dish: heat the olive oil over medium heat in a large skillet.
4	Add garlic and oregano and cook, stirring, until garlic is lightly browned.
5	Add tomatoes, broccoli, chicken and sausage.
6	Toss to heat all ingredients thoroughly and mix well.
7	Add the prepared bean broth and simmer for 10 minutes, or until liquid is reduced by ¼th.
8	Add the escarole and stir in the butter, a tablespoon at a time.
9	If you have precooked the pasta, drop it into a hot water bath and rehaet but do not over cook.
10	Just before serving toss the drained pasta with the sauce and parmesan.
11	Season with salt and white pepper to taste.
12	Nutritional info per serving: 1.044 cal; 46g pro, 111g carb, 44g fat(38%), 7.6g fiber, 109 mg chol, 1,682mg sodium