Sausage and Swiss Chard Rigatoni
Servings: 6
Equipment
- Tin Foil
Ingredients
- 1 tbsp olive oil
- 3 mild Italian sausages casings removed
- 3 cloves garlic minced
- sprinkle of hot pepper flakes or more if your family can handle it
- 1 can 28 oz diced tomatoes
- 1/4 cup fresh chopped basil
- pinch of salt & sugar
- 1 cup canned navy beans, drained and rinsed
- 5 cups rigatoni pasta
- 2-3 cups chopped Swiss chard
- 1 cup mozzarella cheese shredded
- 1/2 cup Parmesan grated/shredded
Instructions
- In pan heat your oil and add sausages breaking them up. Stir and cook until nicely browned.
- Stir in garlic & hot pepper flakes cooking for another minute and then toss in tomatoes, basil, salt and sugar. Bring to a boil and reduce heat. Simmer for 20-30 minutes. Mix beans into your sauce.
- Preheat your oven to 375 F degrees. Grease your casserole dish.
- 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 the box says. Before draining pasta reserve 1/2 cup of the cooking liquid. Return drained pasta to pot adding reserved cooking liquid, Swiss chard and pour in sauce.
- Give a good stir and pour 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 top is bubbling and browned. Scoop into individual dishes and drizzle with olive oil.