Rotini Pasta With Sausage And Cannellini Beans

Total Time: 1 hr 20 mins Preparation Time: 35 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 1 large bulb of garlic (roasted and skins removed)
• 3 large garlic cloves, thinly sliced
• 1 lb italian sausage, casings removed
• 1 onion, chopped
• 1 jalapeno pepper, seeds removed and finely chopped (or use 1/4 teaspoon hot pepper flakes)
• 1 (14 ounce) can diced tomatoes with juice
• 1 (19 ounce) can cannellini beans, drained and rinsed
• 2 cups chicken broth
• 1 cup white (or use 3 cups chicken broth)
• 3/4 lb rotini pasta (cooked al dente, drained, then tossed with 3 tbsp oil)
• 1 teaspoon dried basil (or to taste) or 1/4 cup fresh basil (or to taste)
• 1/4 cup chopped fresh parsley (or to taste)
• 1/3 cup grated parmesan cheese (or to taste) or 1/3 cup romano cheese (or to taste)

Recipe

• 1 squeeze the roasted garlic from skins and mash with a fork in a small bowl.
• 2 heat about 3 tablespoons olive oil in a skillet over medium heat.
• 3 cook sausage meat, stirring and breaking up with a fork until browned (about 4-5 minutes).
• 4 add in sliced fresh garlic, onion, dried basil and jalapeno or crushed red pepper flakes and cook, stirring until onions are soft (about 2 minutes).
• 5 stir in tomatoes with juice, drained beans, roasted garlic puree, stock and ; simmer uncovered, stirring occasionally for about 25-30 minutes or until slightly thickened and reduced by almost half (could take longer or shorter that 30 minutes until the liquid is reduced).
• 6 toss the pasta with the cooked sausage mixture, fresh chopped parsley, parmesan cheese (and salt to taste) in a large bowl, or until well combined.
• 7 sprinkle with more parmesan cheese.