Gran'pa Emmanuel's Macaroni with Sausage and Cannellini

Total Time:
30 min
Prep:
10 min
Cook:
20 min

Yield:
4 large servings
Level:
Easy

CATEGORIES
Ingredients
  • 1 tablespoon (1 turn around the pan) extra-virgin olive oil
  • 1 /2 to 2 /3 pound bulk sweet Italian sausage
  • 1 /2 to 2 /3 pound bulk hot Italian sausage
  • 3 cloves garlic, crushed
  • 1 small onion, finely chopped
  • 1 can (28 to 32 ounces) chunky style crushed tomatoes
  • 1 can cannellini beans, rinsed and drained
  • 20 leaves fresh basil, torn
  • 1 pound ziti rigate (with lines), cooked to al dente
  • Crusty bread and grated Parmigiano or Romano, for passing at table
Directions

Heat a large, deep nonstick skillet over medium high heat. Drizzle in extra-virgin olive oil and add sausage. Break up meat as it browns. Add garlic and onion and cook 5 minutes, stirring frequently. Reduce heat to medium low. Add tomatoes and beans and simmer 2 or 3 minutes. Remove pan from heat and fold in basil to wilt. Combine sausage mixture with cooked macaroni and serve immediately with grated Parmesan or Romano and crusty bread.

Note: If your butcher counter does not have bulk sausage, buy links and split casings to remove bulk sausage meat.

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