I love cooking with sausage – it flavours everything. This sausage & swiss chard rigatoni is a similar dish to one I used to make regularly when I was single and living on the West coast. A simple pasta dish loaded with flavour.
In this recipe you can use more swiss chard if you choose to or even spinach as a substitute. If you’ve never tried swiss chard before you might be surprised to know you can hardly taste it in this dish. My family seemed to really love it (well 3 out of 4 Bakers did!)
- 1 tbsp oil
- 3 mild Italian sausages casings removed (we like spolumbo's)
- 3 cloves garlic minced
- sprinkle of hot pepper flakes or more if your family can handle it
- 1 can 28oz diced tomatoes
- 1/4 cup fresh chopped basil
- pinch of salt & sugar
- 1 cup rinsed/drained canned navy beans
- 5 cups rigatoni pasta
- 2-3 cups chopped swiss chard
- 1 cup mozzarella cheese shredded
- 1/2 cup parmesan grated/shredded
- In pan heat your oil and saute sausages breaking up as you do (potato masher works great for this) until nicely browned.
- Stir in garlic & hot pepper flakes cooking for another minute or so.
- Add tomatoes, basil, salt and sugar..bring to a boil. Reduce and simmer for 20-30 minutes. Stir beans into your sauce.
- Preheat your oven to 375 degrees.
- While your sauce is simmering cook your rigatoni in a large pot of boiling, salted water. Cook pasta until Al Dente or a minute or two less than what it says on the box as it will continue to cook in the oven. Before draining pasta reserve 1/2 cup of the cooking liquid. Return drained pasta to pot adding reserved cooking liquid, swiss chard and sauce.
- Poor contents into a greased 10 cup casserole baking dish. Sprinkle with mozzarella & parmesan cheese.
- Cover and bake for 15-20 minutes. Uncover and bake an additional 5-10 until bubbling and browned on top.
- Serve immediately.