SAUSAGE AND SWISS CHARD RIGATONI

Sausage and Swiss Chard Rigatoni image

Provided by @MakeItYours

Number Of Ingredients 13

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4 tsp (18 mL) olive oil
3 Italian sausages, casings removed
3 cloves garlic, minced
1/2 tsp (2 mL) hot pepper flakes
1 can (28 oz/796 mL) diced tomatoes
1/4 cup (60 mL) chopped fresh basil
1/4 tsp (1 mL) salt
1 pinch granulated sugar
1 cup (250 mL) rinsed drained canned navy beans
5 cups (1.25 L) mezzi rigatoni or rigatoni pasta
8 cups (2 L) chopped Swiss chard, (13 oz/380 g)
2/3 cup (150 mL) shredded mozzarella cheese
1/4 cup (60 mL) grated Parmesan cheese

Steps:

In large skillet, heat oil over medium-high heat; saute sausages, breaking up with spoon, until browned, about 8 minutes. Stir in garlic and hot pepper flakes; cook for 2 minutes. Add tomatoes, basil, salt and sugar; bring to boil. Reduce heat and simmer for 20 minutes. Stir in beans. (Make-ahead: Let cool; refrigerate in airtight container for up to 24 hours.) Meanwhile, in large saucepan of boiling salted water, cook pasta until still slightly firm in centre, about 8 minutes. Drain and return to pot, reserving 1/2 cup (125 mL) cooking liquid. Add sauce, reserved cooking liquid and Swiss chard; toss to coat. Transfer to 10-cup (2.5 L) glass baking dish. Sprinkle with mozzarella and Parmesan cheeses; cover with greased foil. Bake in 375F (190C) oven for 20 minutes. Uncover and bake until bubbly and browned, about 10 minutes.