This is a simple, hearty and satisfying pasta dish made with Italian sausage and cannellini beans. Use your choice of beef or chicken broth.
Servings: 6 people
extra virgin olive oil
1/4 to 1/2
red or yellow onion
sweet Italian sausage
if links, meat removed from casings
crushed, left whole
3 1/2 to 4
or chicken broth if you prefer
1 to 2
penne or conchiglie (shells) (about 3/4 cup per person)
freshly grated parmesan cheese
finely diced Italian parsley
Cook the pasta while you prepare the soup/sauce. In a medium-sized pot, on medium-high heat sauté the onion in the olive oil until it softens. Add the sausage and brown.
Add the garlic clove and sauté for a couple minutes. Next, add the broth, carrot and rosemary. Bring to a low boil and simmer for about 15 minutes. Remove the rosemary and garlic clove. Add the beans and cook for another 5 minutes. Do not boil too long or the beans will break up.
Add cooked pasta to a bowl; then ladle the hot soup over it. Finish with Italian parsley and freshly grated Parmesan cheese. Serve with a green salad and hearty bread.
- Top the pasta/soup with freshly grated Parmesan cheese and finely diced Italian parsley. It adds additional flavor and dimension to this dish.
- I use Isernio's mild Italian sausage