Rigatoni & White Beans with Italian Sausage Sauce

Rigatoni & White Beans with Italian Sausage Sauce

Source: ontariobeans.ca

Yield: 6 servings

Nutrition (For 1 serving)

Calories 378;
Protein 19 g;
Fat 17 g;
Carbohydrates 39 g;
Total Dietary Fibre 3.7 g;
Sodium 798 mg;
6 oz.rigatoni pasta, uncooked175 g
2 tbspolive oil25 mL
2 tbspfresh parsley, chopped25 mL
1 cupWHITE PEA BEANS, soaked and cooked or canned in water: drained and rinsed250 mL
1 lb.fresh Italian sausage, meat removed from casing500 g
1medium onion, finely chopped1
3cloves garlic, minced3
4-6 oz.mushrooms, sliced125-175 g
2 tbspchopped fresh oregano (or 2 tsp/10 mL dried)25 mL
1/2 tspcrushed chilies2 mL
1 cupbeef or chicken stock250 mL
1can (28oz./796 mL) plum tomatoes, drained and chopped1
1 tbsptomato paste15 mL
1balsamic vinegar25 mL
1/4 cupfreshly grated Romano cheese50 mL
salt and pepper to taste

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. Saute 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.