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Pasta with sausage and beans, for a quick hearty satisfying weeknight dinner that uses only one pot and serves two. Recipe adapted from @rapo4 @bonappetitmag
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In a Dutch oven, boil water and cook about ½ lb. of short pasta of your choice according to package directions for al dente. Drain, reserve about 1 cup of pasta cooking water, and set pasta aside in a colander.
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Carefully wipe Dutch oven dry, heat on medium and add a bit of olive oil. Remove 2 Italian sausages from the casings (I used spicy ones here) and sauté in the pot until golden, using a wooden spoon to break them up into small pieces. When sausages are kinda crispy and browned, add in 2 minced garlic, cook for about a minute. Stir in a splash of pasta water and use a wooden spoon to loosen up the tasty brown bits from the bottom of the pan. Add in about a cup or two of crushed canned tomatoes, stir to combine with the sausages. After a minute or so, gently stir in a can of drained and rinsed white beans. Cover, reduce heat to low and simmer for about 10 minutes to let flavors combine.
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When the sausage-beans-tomato mixture is ready-ish, toss in the reserved pasta, spoon sauce over the pasta to loosen it up. Add in a bit more reserved pasta-cooking water if you’d like your sauce to be a bit saucier. Remove from heat, toss in a handful of chopped parsley (and/or grated parmesan cheese!) and a drizzle of olive oil. Serve and season with salt and pepper to taste.
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