1bunchSwiss Chardwashed, drained, and coarsely chopped
12fresh basil leavesthinly sliced
15ouncecan cannellini beansrinsed and drained (about 2 cups)
sea salt and fresh ground black pepper
⅓cupParmesan Cheesefinely 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.