1 tbs cooking oil
1 lb mild or hot Italian sausages
3 cloves garlic, minced
2 cups low-sodium chicken broth
1 head escarole, torn into pieces
1 cup drained and rinsed cannellini beans
1/3 cup grated parmesan cheese
1/2 tsp salt
1/4 tsp fresh ground pepper
3/4 lb rigatoni
In large pot of boiling salt water cook pasta until just done. About 14 minutes. Drain and toss with sauce.
For sauce: In a large deep frying pan, heat the oil over a moderate heat. Add sausage and cook until browned and cooked through. Remove. When sausage is cooled some (enough to handle) cut into slices.
Put garlic and broth into pan and bring to a simmer. Add the escarole, cover, and simmer about 5 minutes. Gently stir in sausage, beans, parmesan cheese, salt and pepper, simmer for about 2 minutes. Add pasta. Serve w/ additional parmesan cheese. Serves 4.