ITALIANI'S COUNTRY RIGATONI

      Title: ITALIANI'S COUNTRY RIGATONI
  Categories: Miamiherald, Pasta, Restaurant
       Yield: 4 Servings
  
 MMMMM-------------------------BEAN BROTH------------------------------
       1 cn Cannellini beans (16oz)
       2 tb Chepped fresh oregano
       1 md Onion; diced
       4 c  Chicken broth
 
 MMMMM-------------------------CASSEROLE------------------------------
       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 Crawford
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