Tony’s Rigatoni

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-1/2 lb. rigatoni
-4 oz. cannellini beans
-1 link hot Italian sausage, sliced thin
-6 oz. escarole, blanched
-3 cloves garlic, minced
-3 oz. grape tomatoes, halved
-1/4 cup chicken broth
-3 oz. olive oil


– Cook pasta in a pot of salted, boiling water for 8 to 10 minutes, then set aside and reserve about half a cup of water from the pot
– Heat olive oil in a saute pan, then add sausage slices and garlic
– When garlic has browned, add beans, escarole, and chicken stock
– Reduce by 25%, then add salt and pepper to taste
– Add sliced tomatoes, then cook for 4 – 5 minutes
– Add cooked rigatoni to pan along with a few tablespoons of water from the pasta pot
– Stir to combine all ingredients
– Cook another 4-5 minutes, or until the consistency of the mix is right, then serve

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