Sausage And Swiss Chard Rigatoni - cooking recipe

Ingredients

2 tablespoons olive oil
1 lb Italian sausage, casings removed
4 garlic cloves, minced
1/2 - 1 teaspoon hot pepper flakes
1 (28 ounce) can diced tomatoes
1/2 cup grape tomatoes (optional -- I used yellow)
2 tablespoons dried basil
1/2 teaspoon salt
1/4 teaspoon sugar
1 (15 ounce) can navy beans, rinsed (I used pinto)
1 lb rigatoni pasta
10 cups swiss chard, chopped (stems too!)
1 cup mozzarella cheese, shredded
1/3 cup parmesan cheese, grated

Preparation

In large skillet, heat oil over med-hi heat; brown sausages, breaking up with spoon, about 8 minutes. Stir in garlic and hot pepper flakes; cook 2 minutes more.
Add tomatoes, basil, salt and sugar; bring to boil. Reduce heat and simmer 20 minutes. Stir in beans.
Meanwhile, cook pasta in salted water until still firm in center. Drain, reserving 1/2 c cooking liquid. Return pasta to pot with reserved liquid, sauce and chard; toss to coat. Transfer to baking dish (9x13).
Sprinkle with cheeses; cover with greased foil.
Bake in 375 oven for 20 minutes. Uncover and bake about 10 more minutes or until bubbly and brown.