Lino's Country Rigatoni


1/4 cup Olive Oil
2 Garlic Cloves ,chopped
1/4 thinly sliced Onion
8oz Sausage , casing removed
8 Fresh Basil Leaves
2T chopped Flat Leaf Parsley
18 0z Can of Cannellini Beans, drained & rinsed
2 cups Chicken Stock
1/4cup Butter
1 cup Grated Romano Cheese
2T thinly sliced Prosciutto
Salt, Pepper & Red Pepper Flakes to taste
1Lb Dried Rigatoni
8 to 10 Broccoli Spears


Heat olive oil , cook garlic til golden. Add onion cook til golden. Add sausage, basil, and parsley. Break up sausage while cooking with medium heat until sausage is browned. Add beans, chicken stock, and butter, raise the heat to high and bring to a boil. Reduce heat and simmer about 5 minutes until sauce begins to thicken. Stir in a 1/4 cup cheese and cook about 3 minutes. Season to taste. Stir in proscuitto and simmer two minutes before removing from heat. Cook Pasta til al dente. Cook broccoli til tender and drain with pasta. Bring sauce to a boil and stir in pasta and broccoli. Serve with additional cheese.