Country-Style Rigatoni

This pasta dish is great for a party as well as a midweek meal. Grab a glass of Vino, some warm crusty bread, and you're good to go! Not at all complicated to make, and basicly everything's done in one pan!

The sauce is what makes this dish, when all the ingredients mingle together the flavors are out of this world! Trust me, try it!

1/4 cup of Olive Oil
4 or 5 Cloves of Coarsely Choped Garlic
1/2 of a Thinly Sliced White Onion
1/2 to 3/4 lb. of Italian Sausage with Fennel, casings removed
8 large Basil Leaves, chopped
1/4 cup chopped Flat Leaf Parsley
One can of Cannellini Beans, drained and rinsed
2 cups of Chicken Stock
3tbl of Butter
1 cup of grated Romano Cheese
3 slices of Prosciutto rolled up and thinly sliced
12 ounces of Dried Rigatoni
10 Broccoli Spears, 3" long
Salt and Pepper to taste

1. Heat olive oil in a large saute pan, add the onions and garlic.
2. Add sausage, basil and parsley, cook till sausage is nice and brown. Raise heat, add stock and butter, bring to a boil, then simmer for about 5 minutes till sauce thickens a little. Stir in half of the grated cheese and cook for about 3 more minutes till sauce thickens. Add beans, sliced prosciutto, season with salt and pepper. Remove from heat.
Meanwhile, cook your pasta in salted boiling water for only 4 minutes. Add broccoli and cook another 3-4 more minutes. Pasta will be nicely al dente. It will cook more in the sauce so don't worry!
4. Drain pasta and broccoli, add to sauce, now add more cheese!