PASTA WITH WHITE BEANS, SAUSAGE AND TOMATOES

SERVES 4

This is very good, but there are a few catches. If you use canned beans, be certain they are of a good, firm quality, otherwise make your own. Also, this can not set longer than 5 or 10 minutes before serving or it will dry out. The flavor will still be excellent. To reheat, add a few cooked tomatoes with seasonings. Use fresh herbs if available.

INGREDIENTS

1 pound penne or similar pasta

3/4 pounds link Italian sausage, sliced fairly thin

3 tablespoons olive oil

2 cans (14.5 ounces each) whole tomatoes, crushed

6 large cloves garlic, minced (or to taste)

2 tablespoons dried oregano

1 tablespoon dried parsley

1 tablespoon dried basil (optional)

Salt and pepper to taste

1-1/4 pounds cooked white beans, such as cannellini, drained (canned or home-cooked)

Freshly grated Parmesan cheese

Brown sausage in large sauté pan coated with olive oil over medium-high heat until browned. Add extra olive oil, and garlic. Sauté about 1 more minute. Add tomatoes, oregano, parsley basil, salt and pepper. Cook, uncovered until tomatoes have reduced, about 10 minutes. Add the beans and cook until well-heated, about 5 minutes.

Meanwhile, cook pasta according to package directions for al dente. Add drained pasta and about 1/8-cup of the cooking liquid to the sauce. Stir well to combine. Serve immediately, passing Parmesan cheese separately.

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