Sausage and Swiss Chard Rigatoni
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Sausage and Swiss Chard RigatoniKids will love the combination of sausage, pasta and mellow, sweet Swiss chard. It's easy enough to make on a weeknight.2 user reviews.
Sausage and Swiss Chard Rigatoni
Photography by Matthew Kimura
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per each of 8 servings: about | - |
| cal | 393393 cal |
| pro | 18 g18g pro |
| total fat | 16 g16g total fat |
| sat. fat | 6 g6g sat. fat |
| carb | 44 g44g carb |
| fibre | 4 g4g fibre |
| chol | 34 mg34mg chol |
| sodium | 871 mg871mg sodium |
| potassium | 643 mg643mg potassium |
| % RDI: | - |
| calcium | 1616 calcium |
| iron | 3232 iron |
| vit A | 1818 vit A |
| vit C | 3737 vit C |
| folate | 5050 folate |
Kids will love the combination of sausage, pasta and mellow, sweet Swiss chard. It's easy enough to make on a weeknight.
Ingredients
- 4 tsp olive oil 4 tsp olive oil
- 3 Italian sausages , casings removed3 Italian sausages, casings removed
- 3 cloves garlic , minced3 cloves garlic, minced
- 1/2 tsp hot pepper flakes 1/2 tsp hot pepper flakes
- 1 can (28 oz/796 mL) diced tomatoes 1 can (28 oz/796 mL) diced tomatoes
- 1/4 cup chopped fresh basil 1/4 cup chopped fresh basil
- 1/4 tsp salt 1/4 tsp salt
- 1 pinch granulated sugar 1 pinch granulated sugar
- 1 cup rinsed drained canned navy beans 1 cup rinsed drained canned navy beans
- 5 cups mezzi rigatoni 5 cups mezzi rigatoni or rigatoni pasta
- 8 cups chopped Swiss chard , (13 oz/380 g)8 cups chopped Swiss chard, (13 oz/380 g)
- 2/3 cup shredded mozzarella cheese 2/3 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese 1/4 cup grated Parmesan cheese
Preparation
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.
More rigatoni recipes:
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.
More rigatoni recipes:
- Sausage Rigatoni Bake
- Rigatoni with Sausage and Artichoke
- Spicy, Saucy Rigatoni Bake
- Rigatoni with Roasted Tomatoes and Beans
- Baked Rigatoni and Meatballs
Source : Canadian Living Magazine: November 2009
- Keywords : Main Course; Boil; Skillet; Pasta; Sausages; Swiss chard; Tomatoes; 400 calories;
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