Pasta with White Beans, Sausage and Tomatoes

Serves 4 to 6

This pasta recipe is quick, easy and very tasty. Make it on a busy weeknight for a quick and satisfying main dish that requires nothing more than a tossed green salad for a complete meal. The recipe can easily be halved, reserving half of the canned beans for another use.

Ingredients

• 1 pound penne rigata or similar pasta
• 3/4 pounds Italian sausage links, sliced fairly thin
• 3 tablespoons olive oil, divided
• 2 cans (14.5-ounces each) whole tomatoes, crushed
• 6 large cloves garlic, minced, more or less to taste
• 2 tablespoons dried oregano leaves
• 1 tablespoon dried parsley leaves
• 1 tablespoon dried basil leaves
• Salt and pepper to taste
• 1 can (15 to 16 ounces) cannellini or other white beans, rinsed and drained
• Freshly grated Parmesan cheese

Brown sausage in large sauté pan coated with a little of the olive oil over medium-high heat until browned. Add the remaining 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 1/4-cup of the cooking liquid to the sauce. Stir well to combine. Let set about 2 minutes, then serve, passing the cheese separately.

Notes: Although I always use dried herbs to cook a tomato sauce, I like to finish it with fresh parsley and basil when I have them on hand. Cannellini beans are the obvious choice for an Italian dish. However, I find them a bit too soft and creamy for this sauce, so I prefer great northern. No matter which beans I use, I purchase low-sodium or no-salt-added. This pasta is best served immediately because the beans tend to soak up the liquid as it sets. To reheat any leftovers, add a few cooked tomatoes with seasonings if necessary. Try this with whole wheat or multigrain pasta for a nutritional boost.