Photo: Gran'pa Emmanuel's Macaroni with Sausage and Cannellini Recipe
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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By Quiltmaker10
on January 13, 2012
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Very tasty. This dish is bright and light. Just leave out the sausage for a tasty vegan dish.
By thepearmanclan5...
Christiansburg, 86
on February 07, 2010
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This recipe came together quickly and easily. The sauce was ready and waiting in the time it took to boil the water and cook the pasta. The beans add a nice creaminess. I used dried basil as I didn't have fresh. While it probably would have been better with fresh, it was delicious anyway. This dish will become a standard in our home.
By janet_clayton_5...
St. George, UT
on May 04, 2009
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This is a very tasty dish and a snap to make. The only change I made was to use dried sweet basil instead of the fresh, adding it when I added the tomatoes and beans.
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