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-> [From Restaurants, Italian, Pastas & Noodles, Western European] -> [Italiani's country rigatoni Recipe] |
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Italiani's country rigatoni
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| Artist: |
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| Categories: |
From Restaurants, Italian, Pastas & Noodles, Western European |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| | BEAN BROTH | | 1
| can | Cannellini beans (16oz) | | 2
| tbsp | Chepped fresh oregano | | 1
| med | Onion, diced | | 4
| cup | Chicken broth | | | CASSEROLE | | 3
| tbsp | Olive oil | | 2
| tbsp | Finely minced garlic | | 1
| tbsp | Chopped fresh oregano | | 1/2
| cup | Diced tomatoes | | 1/2
| cup | Chopped broccoli, blanched | | 1/4
| lbs | Cooked chicken, pulled into | | | -2-inch pieces | | 1/4
| lbs | Cooked Italian sausage | | | -sliced in ?inch rounds | | 1/2
| cup | Sliced fresh escarole | | 6
| tbsp | Unsalted butter | | 1
| lbs | Rigatoni, cooked al dente | | 3/4
| cup | Shredded Parmesan cheese | | | Salt and pepper |
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Procedures:
| 1 | 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. | | 2 | Reduce heat to a slow simmer and cook 1 hour. | | 3 | Assemble the dish: heat the olive oil over medium heat in a large skillet. | | 4 | Add garlic and oregano and cook, stirring, until garlic is lightly browned. | | 5 | Add tomatoes, broccoli, chicken and sausage. | | 6 | Toss to heat all ingredients thoroughly and mix well. | | 7 | Add the prepared bean broth and simmer for 10 minutes, or until liquid is reduced by žth. | | 8 | Add the escarole and stir in the butter, a tablespoon at a time. | | 9 | If you have precooked the pasta, drop it into a hot water bath and rehaet but do not over cook. | | 10 | Just before serving toss the drained pasta with the sauce and parmesan. | | 11 | Season with salt and white pepper to taste. | | 12 | Nutritional info per serving: 1.044 cal; 46g pro, 111g carb, 44g fat(38%), 7.6g fiber, 109 mg chol, 1,682mg sodium |
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