Name: Rigatoni & White Beans with Italian Sausage Sauce
Ingredients: 6 oz. rigatoni pasta, uncooked (175 g); 2 tbsp olive oil (25 mL); 2 tbsp fresh parsley, chopped (25 mL); 1 cup white pea beans (navy beans), soaked and cooked or canned, drained and rinsed (250 mL); 1 lb. fresh Italian sausage, meat removed from casing (500 g); 1 medium onion, finely chopped; 3 cloves garlic, minced; 4-6 oz. mushrooms, sliced (125-175 g); 2 tbsp chopped fresh oregano (or 2 tsp/10 mL dried) 25 mL); 1/2 tsp crushed chilies (2 mL); 1 cup beef or chicken stock (250 mL); 1 can (28oz./796 mL) plum tomatoes, drained and chopped; 1 tbsp tomato paste (15 mL); 1 tbsp balsamic vinegar (15 mL); 1/4 cup freshly grated Romano cheese (50 mL); salt and pepper to taste

Rigatoni & White Beans with Italian Sausage Sauce

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Ingredients

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6 oz. rigatoni pasta, uncooked (175 g)
2 tbsp olive oil (25 mL)
2 tbsp fresh parsley, chopped (25 mL)
1 cup white pea beans (navy beans), soaked and cooked or canned, drained and rinsed (250 mL)
1 lb. fresh Italian sausage, meat removed from casing (500 g)
1 medium onion, finely chopped
3 cloves garlic, minced
4–6 oz. mushrooms, sliced (125–175 g)
2 tbsp chopped fresh oregano (or 2 tsp/10 mL dried) 25 mL)
1/2 tsp crushed chilies (2 mL)
1 cup beef or chicken stock (250 mL)
1 can (28oz./796 mL) plum tomatoes, drained and chopped
1 tbsp tomato paste (15 mL)
1 tbsp balsamic vinegar (15 mL)
1/4 cup freshly grated Romano cheese (50 mL)
salt and pepper to taste

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Instructions

Cook pasta according to package directions. Drain and toss with the olive oil, parsley and beans. Set aside.

In a saucepan or skillet, saute sausage meat until browned. Drain excess fat, if necessary, and add onion, garlic, mushrooms and oregano. Sauté for about 8-10 minutes or until tender. Add crushed chilies, stock and tomatoes and simmer gently for 10 minutes. Add tomato paste and balsamic vinegar and continue to simmer until heated through. Season with salt and pepper.

Lightly toss together pasta and sauce. Sprinkle with Romano cheese.