I have decided that I need to go to Durham, North Carolina. Why? Because that is where Foster’s Market is located, and Foster’s Market is home to one of my favorite chefs, Sara Foster. For whatever reason, I don’t see her recipes floating around the blogosphere much, not like Ina or Rachael, or Giada. Perhaps it’s because she hasn’t been on television. That must be it, because every single recipe of her’s that I have tried, I have loved. They just all work. She is up there with my very favorite chef, Donna Hay. I found this Rigatoni with Sausage, Cannellini Bean and Swiss Chard Ragu in Sara Foster’s Casual Cooking: More Fresh Simple Recipes from Foster’s Market, which I bought in 2008 and still use every chance I get, which tells you something about the quality of the recipes.
This here is peasant comfort food at it’s finest! You could serve this with a salad, but it really doesn’t need it, a nice big chunk of bread and you are good to go. If you look closely at the photo, you might realize that those are funny looking cannellini beans. They are, because they are not cannellini beans they are chickpeas. Hey, sometimes you go with what you have – they added a meatier bite than the cannellini beans would have, but they make an admirable substitution.
Rigatoni with Sausage, Cannellini Bean, and Swiss Chard Ragu
- 1 tablespoon olive oil
- 1 onion diced
- 3 cloves garlic minced
- 1 1/2 pounds Italian sausage casings removed
- 28 ounce canned diced tomatoes with their juice
- 2 cups chicken broth
- kosher salt
- 8 ounces rigatoni
- 1 bunch Swiss Chard washed, drained, and coarsely chopped
- 12 fresh basil leaves thinly sliced
- 1 tablespoon fresh oregano chopped
- 15 ounce can cannellini beans rinsed and drained (about 2 cups)
- sea salt and fresh ground black pepper
- 1/3 cup Parmesan Cheese finely grated
- Heat the olive oil in a large skillet over medium heat. Add the onion and cook for about 3-4 minutes, then add the garlic and saute for 1 minute. Add the sausage and brown for about 5 minutes, breaking up the clumps. Drain the grease from the pan and add the tomatoes with their juice and the chicken broth. Reduce the heat and simmer on low for about 30 minutes, stirring occasionally.
- While that is simmering, cook the rigatoni per package directions. Reserve a cup of the pasta water before draining the rigatoni.
- Add the rigatoni to the skillet. Add the chard, basil, oregano, beans, and some of the reserved water - enough to make the pasta slippery. Cook for about 3-4 minutes allowing the flavors to blend and the beans to warm up. Season with salt and pepper. Serve warm with the Parmesan cheese sprinkled on top.
I’m linking up with:
Home Matters @ Life with Lorelai
Foodie Friday @ Rattlebridge Farms
Foodie Friends Friday @ Walking on Sunshine
The Country Cook Weekend Potluck @ The Country Cook
Snickerdoodle Sunday @ Meatloaf and Melodrama
Sunday Features @ Tabler Party of Two