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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