Sausage and Swiss Chard Rigatoni |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 10 |
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I have enjoyed Swiss Chard, but never saw it magically disappear into a recipe until I tried this one, from Canadian Living Nov 2009. I am putting my version here for safekeeping. Ingredients:
2 tablespoons olive oil |
1 lb italian sausage, casings removed |
4 garlic cloves, minced |
1/2-1 teaspoon hot pepper flakes |
1 (28 ounce) can diced tomatoes |
1/2 cup grape tomatoes (optional -- i used yellow) |
2 tablespoons dried basil |
1/2 teaspoon salt |
1/4 teaspoon sugar |
1 (15 ounce) can navy beans, rinsed (i used pinto) |
1 lb rigatoni pasta |
10 cups swiss chard, chopped (stems too!) |
1 cup mozzarella cheese, shredded |
1/3 cup parmesan cheese, grated |
Directions:
1. In large skillet, heat oil over med-hi heat; brown sausages, breaking up with spoon, about 8 minutes. Stir in garlic and hot pepper flakes; cook 2 minutes more.
2. Add tomatoes, basil, salt and sugar; bring to boil. Reduce heat and simmer 20 minutes. Stir in beans.
3. Meanwhile, cook pasta in salted water until still firm in center. Drain, reserving 1/2 c cooking liquid. Return pasta to pot with reserved liquid, sauce and chard; toss to coat. Transfer to baking dish (9x13).
4. Sprinkle with cheeses; cover with greased foil.
5. Bake in 375 oven for 20 minutes. Uncover and bake about 10 more minutes or until bubbly and brown.
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