Title: Pasta E Fagioli (Pastafazool)
Categories: Pasta Ethnic
Yield: 4 Servings

15	oz	Italian white beans; drained
1/2	lb	Italian sausage, sweet
1	c	Onion; finely chopped
1	tb	Garlic; minced
2/3	c	Wine, white
16	oz	Italian tomatoes, peeled & liquid reserved
1		Bay leaf
1	ts	Oregano
1/2	ts	Sage
1/2	ts	Rosemary, fresh; chopped
2	tb	Basil, fresh; chopped
1	ts	Tomato paste
1/2	ts	Red pepper flakes
		Salt; to taste
1	lb	Fusilli
		Parmesan
		Parsley; chopped

Peel and crumble sausage. Cook in a deep saucepan until it has changed color. If using a lean sausage, you may need to add a tablespoon of olive oil to the pan. Add the onions and garlic and saute until the onions are transparent. Add the wine and let simmer (not quite boiling) for a couple of minutes. Then add the tomatoes, bring to a boil, lower the heat, and add all herbs (except the parsley), tomato paste, pepper flakes, and canned beans, and let simmer while the pasta is cooking.

Cook the pasta al dente, drain, and stir into the bean mixture. Toss in the parsley and stir again. Add the Parmesan very gradually, and stir more. Serve immediately.

Petaluma Pete (Ed Ward) The Austin Chronicle per Sam Waring

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