Wednesday, October 21, 2009

Rigatoni with Swiss Chard and Sausage

This was the cover recipe on of the November issue of Canadian Living magazine. My sister gets the magazine and we made it together on Sunday night while I was visiting her in Halifax. It was healthy, fresh and just right for a lazy (and cold!) fall evening. We added extra sausage and swiss chard, so it probably could have stood a bit more liquid, but over all, it was very good! Because we nearly doubled the recipe, we made two baking dishes of it, ate one and froze the other. Amanda put it in the freezer after assembly, but pre-baking. We'll see how it is when they go to eat it out of the freezer.

Source: Canadian Living

4 c. pasta
1/2 c. salted pasta water
4 italian sausages, removed from casings
1 onion, chopped
8 c. swiss chard, chopped
1/2 c. fresh basil, chopped
1 c. diced tomatoes
1 can navy beans, rinsed and drained
3 cloves of fresh garlic or 3 tsp pickled garlic
red pepper flakes
Mozza cheese
Parm cheese (I just used a package of Kraft 4 cheese Italian)


1. Turn water on to boil pasta. Cook pasta as preparing the sauce.
2. Cook sausage meat, removed from casing, with the chopped onion. Drain fat. Add garlic, basil, red pepper flakes to taste and canned tomatoes. Simmer for 10 mins. Stir in navy beans.
3. Drain pasta, set aside 1/2 c. drained pasta water. Stir in swiss chard, pasta sauce and pasta water. Pour into baking dish. Top with italian cheese.
4. Bake at 350 F covered in foil for 20 mins. Remove foil and bake for an additional 10 mins.

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