Country-Style Rigatoni

- 1 tablespoon cooking oil
- 1 pound mild or hot Italian sausage
- 3 cloves garlic, minced
- 2 cups canned low sodium chicken broth, or homemade stock
- 1 head escarole, torn into 2-inch pieces (about 2 quarts)
- 1 cup drained and rinsed canned cannellini beans, (from one
15-ounce can)
- 1/3 cup grated Parmesan cheese, plus more for serving
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- 3/4 pound rigatoni

In a large deep frying pan, heat the oil over moderate heat. Add the
sausage and cook, turning, until browned and cooked through, about 10
minutes. Remove. When the sausage is cool enough to handle, cut it into
slices.
Put the garlic and the broth in the pan and bring to a simmer. Add the
escarole, cover, and simmer for 5 minutes. Gently stir in the sausage,
beans, Parmesan, salt, and pepper and simmer 1 minute longer.
Meanwhile, in a large pot of boiling, salted water, cook the pasta until
just done, about 14 minutes. Drain and toss with the sauce. Serve
with additional Parmesan.