Rigatoni with Fresh Tomato, Sausage & Peppers with Navy Beans over Greens

1/2 lb pasta (short rigatoni used here)
2-3 chicken and apple (or other favorite) sausages, thinly sliced
About 2 cups yellow, orange and red peppers, diced
2 fresh, ripe tomatoes, diced
1 clove garlic, minced through press
1/4 cup extra virgin olive oil
6-8 fresh basil leaves, julienned
1/4 tsp red pepper flakes
Juice of 1/4 lemon, about 1 Tbsp
1 Tbsp white Balsamic vinegar or cider vinegar
1 can navy beans, rinsed and drained
1/3 cup dry white wine
About 6 cups mixed fresh greens

Bring 6 cups of water in a pot for the pasta to a boil. 

Heat a skillet and sauté the sausage and peppers in a bit of olive oil for about 8-10 minutes.  Allow the sausage and peppers to brown and and caramelize a bit.  Add the navy beans and the wine, and cook through about 6-8 minutes, until the alcohol in the wine evaporates and the sauce thickens a bit.

Meanwhile, salt the pasta water generously, and cook the pasta until al dente, stirring often.  While the pasta cooks, toss the tomatoes with the olive oil, garlic, basil, red pepper flakes, lemon juice and vinegar.   When the pasta is cooked, drain and gently fold together with the tomatoes, sausage, peppers and beans.  Lay greens out on a serving platter.  Top with the warm pasta and bean mixture.

Serves 4.