Pasta con fagioli

Yield: 4 servings

Measure Ingredient
1 can Italian white beans; drained
½ pounds Italian sausage, sweet
1 cup Onion; finely chopped
1 tablespoon Garlic; minced
⅔ cup Wine, white
16 ounces Italian tomatoes, peeled*
1 \N Bay leaf
1 teaspoon Oregano
½ teaspoon Sage
\N \N Petaluma Pete
\N \N The Austin Chronicle
½ teaspoon Rosemary, fresh; chopped
2 tablespoons Basil, fresh; chopped
1 teaspoon Tomato paste
½ teaspoon Red pepper flakes
\N \N Salt; to taste
1 pounds Fusilli
\N \N Parmesan
\N \N Parsley; chopped

*Reserve liquid

Peel and crumble sausage. Cook in a deep saucepan until it has changed color. If using a lean sausage, you may need to add a tablespoon of olive oil to the pan. Add the onions and garlic and saut‚ until the onions are transparent. Add the wine and let simmer (not quite boiling) for a couple of minutes. Then add the tomatoes, bring to a boil, lower the heat, and add all herbs (except the parsley), tomato paste, pepper flakes, and canned beans, and let simmer while the pasta is cooking.

Cook the pasta al dente, drain, and stir into the bean mixture. Toss in the parsley and stir again. Add the Parmesan very gradually, and stir more. Serve immediately.

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