Every Italian family has their version of pasta and beans. Here is mine.
Ingredients:
1 pound Italian mild sausage
2 tablespoons olive oil
1 15 ounce can Cannellini beans
3 cups short pasta (Ditalini, Cavatappi, Fusilli, Rotini, Elbows or Farfalle)
2 medium onions, chopped
3 cloves garlic, sliced
½ teaspoon dried pepper flakes or more to taste
1 medium can crushed tomatoes
2 cups vegetable or chicken stock
1 tablespoon fresh sage, chopped
Salt and Pepper to taste
Grated Parmesan cheese for garnish
In a large pot, bring 4 quarts of water to boil. Add 2 tablespoons salt and short pasta. Follow package directions and cook al dente.
While pasta is boiling, in a large sauté pan, heat 2 tablespoons of olive oil and brown the sausage. Add the onion and continue to cook until onions are translucent. Add garlic and dried pepper flakes and continue cooking for one minute. Add crushed tomatoes and 1 cup stock, sage, Cannellini beans and drained pasta. Cook until warmed through adding more stock as needed. Season with salt and pepper. Serve with grated cheese.
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