Sausage and Swiss Chard Rigatoni

By HeatherS

Ingredients

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

Preparation

Step 1

In large skillet, heat oil over medium-high heat; sauté 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 375°F (190°C) oven for 20 minutes. Uncover and bake until bubbly and browned, about 10 minutes.