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Title: Pasta & Beans with Sausage
Categories: Pasta Bean Sausage Main
Yield: 4 Servings
| 1 | lb | Turkey Italian sausage |
| 1 | lg | Onion |
| 4 | Cloves garlic, minced | |
| 1 3/4 | c | Chicken or beef broth |
| 2 | cn | (15 oz each) white kidney beans (cannellini), drained |
| 2 | c | Cooked macaroni or rigatoni |
| 8 | oz | Can tomato sauce |
| 1/4 | c | Dry red wine |
| 3 | tb | Minced fresh or 1 ts dried oregano |
| 1/2 | c | Grated Parmesan cheese |
Discard sausage casing and break meat into small chunks. Chop onion. In a 5 to 6 quart pan, combine sausage, onon, garlic, and 1/4 cup broth. Stir often over high heat until liquid evaporates and browned bits stick to pan, about 15 minutes. Add another 1/4 cup broth. Stir browned bits free and boil again until browned bits stick again.
Add remaining 1 1/4 cups broth, beans, macaroni, tomato sauce, wine, basil and oregano. Stir often until mixture is hot, about 5 mintues. Mix in Parmesan. Spoon pasta and beans into bowls and offer additional cheese to add to taste.
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