Recipe courtesy of Michele Urvater
Save Recipe Print
Total:
20 min
Active:
5 min

Ingredients

Directions

Bring large pot of salted water to a boil. Add pasta and cook until it is tender.

Cut fresh sage leaves into fine shreds; peel and mince garlic, chop parsley. Rinse and drain canned beans.

Heat olive oil in a medium size saucepan. Add garlic and sage and cook for 10 seconds. Add wine and cook until evaporated, about a minute. Add beans, cover and simmer until heated through: 2 minutes. Remove from heat and stir in parsley, season to taste with salt and pepper. Keep warm, covered, off heat, until pasta is done.

Drain pasta and return it to the pot, off heat. Stir in bean mixture, toss well and serve immediately garnished with raw peppers. Pass cheese separately.

Best of Food Network 4 Videos

Get the Recipe

Crown Roast Ribs 01:03

This budget-friendly crown roast will impress your holiday guests.

IDEAS YOU'LL LOVE

Black Bean Salad

Recipe courtesy of Guy Fieri

White Bean-Chard Soup

Recipe courtesy of Food Network Kitchen

White Bean and Chicken Chili

Recipe courtesy of Giada De Laurentiis

"Super-Tuscan" White Bean Soup

Recipe courtesy of Michael Chiarello

Green Beans and Tomatoes

Recipe courtesy of Ree Drummond

White Chocolate Shortbread Cookies

Recipe courtesy of Ree Drummond

Chicken Soup with Cornmeal Sage Dumplings

Recipe courtesy of Robin Miller

French Cut Green Beans with Almonds and Fried Onions

Recipe courtesy of Rachael Ray

Black Bean and Corn Salad

Recipe courtesy of Rachael Ray

Browse Reviews By Keyword