Pasta Con Fagioli

Yields:	4 servings
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	Preparation	10 minutes
	Cooking	30 minutes
	Ready In	40 minutes

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Ingredients

1	can	italian white beans	drained
1/2	pound	italian sausage	sweet
1	cup	onion	finely chopped
1	tablespoon	garlic	minced
2/3	cup	wine	white
16	ounces	italian plum (roma) tomatoes	peeled (reserve liquid)
1	each	bay leaf
1	teaspoon	oregano
1/2	teaspoon	sage
1/2	teaspoon	rosemary leaves	fresh, chopped
2	tablespoons	basil	fresh, chopped
1	teaspoon	tomato paste
1/2	teaspoon	red pepper flakes
1	teaspoon	salt	to taste
1	pound	pasta, fusilli
1	tablespoon	parmesan, parmigiano-reggiano cheese, grated
1	teaspoon	parsley leaves	chopped

Directions

Peel and crumble sausage.

Cook in a deep saucepan until it has changed color.

If using a lean sausage, you may need to add a tablespoon of olive oil to the pan.

Add the onions and garlic and saut� until the onions are transparent.

Add the wine and let simmer (not quite boiling) for a couple of minutes.

Then add the tomatoes, bring to a boil, lower the heat, and add all herbs (except the parsley), tomato paste, pepper flakes, and canned beans, and let simmer while the pasta is cooking.

Cook the pasta al dente, drain, and stir into the bean mixture.

Toss in the parsley and stir again.

Add the Parmesan very gradually, and stir more.

Serve immediately.

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Member Review

Filets with Tarragon Butter

I followed the recipe as directed, but, by the time I allowed the steaks to rest for several hours, my guests were so drunk that I had to ask them to leave. And, the steaks were so cold that the tarragon butter would not melt. However, they tasted great the next day! Thanks, CrockPot Carlo