Sausage, escarole, and white beans join chunky rigatoni in a garlicky broth slightly thickened with Parmesan. Don't stir too much after adding the beans, or they'll break up.
Food & Wine JANUARY 1997
1. In a large deep frying pan, heat the oil over moderate heat. Add the sausage and cook, turning, until browned and cooked through, about 10 minutes. Remove. When the sausage is cool enough to handle, cut it into slices.
2. Put the garlic and the broth in the pan and bring to a simmer. Add the escarole, cover, and simmer for 5 minutes. Gently stir in the sausage, beans, Parmesan, salt, and pepper and simmer 1 minute longer.
3. Meanwhile, in a large pot of boiling, salted water, cook the pasta until just done, about 14 minutes. Drain and toss with the sauce. Serve with additional Parmesan.
Best Beans: Many canned beans are overcooked during processing to the point of mush. We find, though, that the Goya company consistently delivers a nice firm bean that holds up to reheating without falling apart.
Wine Recommendation: This simple country-style pasta will be right at home with a rustic red from Italy. Go for a flavor-packed but surprisingly inexpensive Salice Salentino from Apulia, the hot, sunny heel of Italy's boot.
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