for the pasta, fill a large pot with cold water and a generous tablespoon of salt and bring to a boil
for the sauce, saute the prosciutto, red pepper flakes, and garlic in the olive oil over a medium heat until the garlic starts to brown slightly. add the escarole and cook for about five minutes or until any water that was on the leaves has cooked off. add the beans and cook for another five minutes. as the beans start to stick to the pan, add the tomatoes, the chicken stock and the rosemary. cook for about 15 minutes or until about 1/2 the liquid has reduced by about half and the beans start to fall apart.
in the meantime, cook the rigatoni, drain, and add to the sauce with the grated cheese and salt and pepper to taste.