*  Exported from  MasterCook  *
                        Italiani’s Country Rigatoni
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Miamiherald                      Pasta
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----BEAN BROTH-----
    1       cn           Cannellini beans (16oz)
    2       tb           Chepped fresh oregano
    1       md           Onion -- diced
    4       c            Chicken broth
    3       tb           Olive oil
    2       tb           Finely minced garlic
    1       tb           Chopped fresh oregano
      1/2   c            Diced tomatoes
      1/2   c            Chopped broccoli -- blanched
      1/4   lb           Cooked chicken -- pulled into
                         -2-inch pieces
      1/4   lb           Cooked Italian sausage,
                         -sliced in 1/4-inch rounds
      1/2   c            Sliced fresh escarole
    6       tb           Unsalted butter
    1       lb           Rigatoni -- cooked al dente
      3/4   c            Shredded Parmesan cheese
                         Salt and pepper
   Make the bean broth: Place the beans and their liquid,
   the oregano, onion and chicken broth in a sauce pot
   and bring to a boil. Reduce heat to a slow simmer and
   cook 1 hour. Assemble the dish: Heat the olive oil
   over medium heat in a large skillet. Add garlic and
   oregano and cook, stirring, until garlic is lightly
   browned. Add tomatoes, broccoli, chicken and sausage.
   Toss to heat all ingredients thoroughly and mix well.
   Add the prepared bean broth and simmer for 10 minutes,
   or until liquid is reduced by 1/4th. Add the escarole
   and stir in the butter, a tablespoon at a time. If you
   have precooked the pasta, drop it into a hot water
   bath and rehaet but do not over cook. Just before
   serving toss the drained pasta with the sauce and
   Parmesan. Season with salt and white pepper to taste.
   Nutritional info per serving:  1.044 cal; 46g pro,
   111g carb, 44g fat (38%), 7.6g fiber, 109 mg chol,
   1,682mg sodium
   Source: Italiani’s Restaurant, Kendall, Miami, Fl
   Cook’s Corner, Miami Herald, 1/4/96 formatted by Lisa
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