Tuscan Rigatoni has been one of our favorite dishes for years. Actually, the first time my husband and I had it was one fall, up north at a friend’s cabin, pre-kids. My husband loved it! Each time I prepare this meal I remember those fun weekends together on the lake, playing croquet and staying up late playing cards. My girlfriend made it with sun-dried tomatoes which was a nice pop of flavor. The rosemary, white beans, sausage, noodles and parmesan flavors blend well together.
2 c uncooked rigatoni corn or brown rice pasta (about 6 oz)
1 small onion, chopped
1 package 16 oz smoked turkey sausage, cut thin (Gluten Free)
15 oz cannellini beans, rinsed and drained
1/2 c Gluten Free chicken broth
1 T fresh rosemary, chopped ( or 1 t dried)
1/3 c parmesan cheese, freshly grated
1. Cook and drain pasta. While pasta cooks, cook onion and sausage in 12″ skillet over Med-high heat for 2-3 minutes until tender.
2. Gently stir in pasta and remaining ingredients except cheese. Cook 3-5 minutes or until hot. Sprinkle each serving with cheese.
And just for fun, I found this old picture of one of those memorable weekends at our friends cabin up north.