Italiani's Country Rigatoni
Yield
4 servingsPrep
15 minCook
25 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Bean broth | |||
| 16 | ounces |
white kidney beans, canned
canned, prefer cannellini |
|
| 2 | tablespoons |
oregano
chopped |
*
|
| 1 | medium |
onions
diced |
|
| 4 | cups |
chicken broth
|
|
| Casserole | |||
| 3 | tablespoons |
olive oil
|
|
| 2 | tablespoons |
garlic
finely minced |
|
| 1 | tablespoon |
oregano
chopped |
|
| ½ | cup |
tomatoes
diced |
|
| ½ | cup |
broccoli florets
chopped, blanched |
|
| ¼ | pound |
chicken
pulled into 2-inch pieces |
|
| ¼ | pound |
italian sausage
cooked, sliced in 1/4-inch rounds |
|
| ½ | cup |
escarole
sliced |
* |
| 6 | tablespoons |
butter, unsalted
|
|
| 1 | pound |
rigatoni pasta
cooked al dente |
|
| ¾ | cup |
Parmesan cheese
shredded |
|
| 1 | x |
salt and black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Bean broth | |||
| 462.4 | ml/g |
white kidney beans, canned
canned, prefer cannellini |
|
| 3E+1 | ml |
oregano
chopped |
*
|
| 1 | medium |
onions
diced |
|
| 946 | ml |
chicken broth
|
|
| Casserole | |||
| 45 | ml |
olive oil
|
|
| 3E+1 | ml |
garlic
finely minced |
|
| 15 | ml |
oregano
chopped |
|
| 118 | ml |
tomatoes
diced |
|
| 118 | ml |
broccoli florets
chopped, blanched |
|
| 113.4 | g |
chicken
pulled into 2-inch pieces |
|
| 113.4 | g |
italian sausage
cooked, sliced in 1/4-inch rounds |
|
| 118 | ml |
escarole
sliced |
* |
| 9E+1 | ml |
butter, unsalted
|
|
| 453.6 | g |
rigatoni pasta
cooked al dente |
|
| 177 | ml |
Parmesan cheese
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 ¼th.
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.
