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Pasta con fagioli

Yield: 4 Servings

Ingredients:

• 1 cn Italian white beans; drained
• 1/2 lb Italian sausage sweet
• 1 c Onion; finely chopped
• 1 tb Garlic; minced
• 2/3 c Wine white
• 16 oz Italian tomatoes peeled*
• 1 Bay leaf
• 1 ts Oregano
• 1/2 ts Sage
• 1/2 ts Rosemary fresh; chopped
• 2 tb Basil fresh; chopped
• 1 ts Tomato paste
• 1/2 ts Red pepper flakes Salt; to taste
• 1 lb Fusilli

Instructions:

Parmesan 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. Petaluma Pete The Austin Chronicle

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