Rigatoni with Hearty Sausage Ragu

• 2 Tablespoons Olive Oil
• 1 whole Sweet Onion, Diced
• 3 cloves Garlice, Minced
• 1- 1/2 pound Spicy Or Sweet Italian Sausage, With Casings Removed
• 1 can Diced Tomatoes With Juices (28-oz Can)
• 1 can Chicken Stock (14-oz Can)
• 1 can Tomato Paste (6 Oz Can)
• 8 ounces, weight Rigatoni (or Other Large Pasta)
• 2 teaspoons Italian Seasoning (or More To Taste)
• 1 bunch Greens Of Your Choice (mustard, Swiss Chard, Kale, Ect.), Washed And Roughly Chopped
• 1 can Cannellini Beans Or Other White Beans (15-oz Can), Rinsed And Drained
• Salt And Pepper
• Parmesan Cheese, For Topping, If Desired

1. Heat oil in a large skillet or Dutch oven over medium heat.
2. Add the onion and cook until tender and translucent, about 5 minutes.
3. Add the garlic and cook for about 1 minute, stirring frequently.
4. Be careful to not let the garlic brown.
5. Add in the sausage, breaking it up into small pieces, and cook until light brown (about 7-8 minutes).
6. Once the sausage is brown, drain the grease from the skillet.
7. Add the diced tomatoes with their juices, the chicken stock, and the tomato paste.
8. Reduce heat to low, and simmer for about 25 minutes, stirring occasionally.
9. While the sauce is simmering, cook the pasta in salted water according to the package instructions until al dente (about 7-8 minutes).
10. After the 25 minutes is up, add the Italian seasoning, the greens of your choice, and the beans to the sauce.
11. Also, at this point you can thin the sauce a bit by adding some of the pasta water if you would like.
12. Keep the sauce on the heat until the beans are heated through and the greens are wilted down.
13. Season with salt and pepper to taste.
14. Top each serving with grated or shaved Parmesan.

olive oil, sweet onion, cloves garlice, sausage, tomatoes, chicken, tomato, weight rigatoni, italian seasoning, beans, salt, parmesan cheese

Taken from tastykitchen.com/recipes/main-courses/rigatoni-with-hearty-sausage-ragu/ (may not work)