Tuscan Rigatoni has been one of our favorite dishes for years.  Actually, the first time my husband and I  had it was one fall, up north at a friend's cabin, pre-kids.  My husband loved it!  Each time I prepare this meal I remember those fun weekends together on the lake, playing croquet and staying up late playing cards.  My girlfriend made it with sun-dried tomatoes which was a nice pop of flavor.  The rosemary, white beans, sausage, noodles and parmesan flavors blend well together. 

2 c uncooked rigatoni corn or brown rice pasta (about 6 oz)
1 small onion, chopped
1 package 16 oz smoked turkey sausage, cut thin (Gluten Free)
15 oz cannellini beans, rinsed and drained
1/2 c Gluten Free chicken broth
1 T fresh rosemary, chopped ( or 1 t dried)
1/3 c parmesan cheese, freshly grated

1.  Cook and drain pasta.  While pasta cooks, cook onion and sausage in 12" skillet over Med-high heat for 2-3 minutes until tender.
2.  Gently stir in pasta and remaining ingredients except cheese.  Cook 3-5 minutes or until hot.  Sprinkle each serving with cheese.