Rigatoni, White Beans, and Sausage

Rigatoni, White Beans, and Sausage is made with fresh spinach...a perfect dish in winter when you're longing for spring and a perfect dish in summer, because it requires little cooking time on the stove.

A 10 oz. package of spinach is pictured, but you only need 6 oz. (6 cups).

Rigatoni, White Beans, and Sausage

8 ounces rigatoni (3 cups)
1 (14.5 oz.) can chicken broth
3 garlic cloves, minced or 1 1/2 tsp. minced jarred garlic
1 (14 oz.) pkg. smoked turkey sausage, sliced thinly
1 tsp. dried oregano
1 tbsp. olive oil
1 (15.5 oz.) can white cannellini beans, drained
1 (14.5 oz.) can petite diced tomatoes, drained
6 ounces (6 cups) baby spinach leaves or regular spinach leaves
shredded Parmesan cheese
freshly ground black pepper

Cook the pasta according to package directions in a large pot.  (I use a 5 qt. Dutch oven.) Drain, and set aside.  Pour the chicken broth and garlic into the same pot.  Place over medium-high heat and bring to a simmer.  Add the sausage, oregano, and olive oil.  Stir well.  Stir in the beans, tomatoes, and cooked pasta.  Place the spinach on top of the mixture.  Cover with a lid, and turn off the heat.  Allow to steam for 2-3 minutes, remove lid, and stir until spinach wilts...2-3 minutes.  Serve with shredded Parmesan cheese and freshly ground black pepper.  

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 *Recipe adapted from baconwithmegan.wordpress.com:   http://baconwithmegan.wordpress.com/2012/08/24/rigatoni-white-beans-and-sausage/