Spicy Rigatoni
CATEGORY: Main Course- Pasta
Pasta is always a favorite, and this recipe is no exception.  The hot sausage adds just the right amount of "heat" to the dish and the beans with escarole (or spinach) round out an earthy taste.  Serve it with a country loaf round and salad, and you've got a great meal!

3/4 pound rigatoni

1 tablespoon olive oil

1 pound hot Italian sausage links

3 cloves garlic, minced

1-1/2 cups canned low-sodium chicken broth

1 head escarole, torn into 2-inch pieces, or 8 cups spinach (reduce chicken broth to 1 cup)

1 cup drained and rinsed canned cannellini beans

1/3 cup grated Parmesan, plus more for serving

1/2 teaspoon salt

1/4 teaspoon fresh-ground black pepper

    1. In a large pot of boiling, salted water, cook the pasta until just done, about 14 minutes.
    2. While the pasta is cooking there is just enough time to make the spicy sausage sauce.  In a large frying pan, heat the oil over medium heat. Add the sausage and cook according to the package directions. Remove. When the sausage is cool enough to handle, cut it into slices.
    3. Put the garlic and broth in the pan and bring to a simmer. Add the escarole, cover, and simmer for 5 minutes (If adding spinach, cook time is only 2 minutes).  Gently stir in the sausage, beans, Parmesan, salt, and pepper and simmer 1 minute longer.
    4. Drain the pasta and toss with the sauce. Serve with additional Parmesan.