by Susan Hanna
This delicious recipe from Canadian Living is a great way to get more leafy greens and beans into your diet. Brown sausage, add tomatoes, basil, salt and sugar and simmer. Stir in the beans. Meanwhile, cook the pasta, drain and return to the pan. Add the sauce, reserved cooking liquid and Swiss chard. Transfer to a glass baking dish, sprinkle with cheese and bake for about 30 minutes.
Serves 8.
Avoiding Additives and Preservatives
Look for sausages with no preservatives, such as the PC Free From brand. Check the dried spices to make sure they don’t contain colour or anti-caking agents. Blue Menu or Unico tomatoes and beans are additive-free. Simple brand mozzarella cheese is free of additives and colour. Genuine Parmesan cheese contains no additives—look for the name stamped on the rind. For more recipes using all-natural ingredients, visit Eye For a Recipe.
Ingredients:
- 4 teaspoons (20 ml) olive oil
- 3 (12 oz/375 g total) Italian sausages casings removed
- 3 cloves garlic minced
- ½ teaspoon (2.5 ml) hot pepper flakes
- 1 can (28 oz/796 ml) diced tomatoes
- ¼ cup (60 ml) chopped fresh basil
- ¼ teaspoon (1.25 ml) salt
- 1 pinch granulated sugar
- 1 cup (250 ml) rinsed drained canned navy beans
- 5 cups (12 oz/375 g) rigatoni pasta
- 8 cups chopped Swiss chard (13 oz/380 g)
- 2/3 cups (165 ml) shredded mozzarella cheese
- ¼ cup (60 ml) grated Parmesan cheese
Preparation:
- In large skillet, heat oil over medium-high heat; sauté sausages, breaking up with spoon, until browned, about 8 minutes. Stir in garlic and hot pepper flakes; cook for 2 minutes.
- Add tomatoes, basil, salt and sugar; bring to boil. Reduce heat and simmer for 20 minutes. Stir in beans. (Make-ahead: Let cool; refrigerate in airtight container for up to 24 hours.)
- Meanwhile, in large saucepan of boiling salted water, cook pasta until still slightly firm in centre, about 8 minutes. Drain and return to pot, reserving ½ cup (125 ml) cooking liquid. Add sauce, reserved cooking liquid and Swiss chard; toss to coat. Transfer to 10-cup (2.5 L) glass baking dish.
- Sprinkle with mozzarella and Parmesan cheeses; cover with greased foil. Bake in 375°F (190°C) oven for 20 minutes. Uncover and bake until bubbly and browned, about 10 minutes.
From Canadian Living
