Gran'pa Emmanuel's Macaroni with Sausage and Cannellini (Rachael Ray) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
1 tablespoon (1 turn around the pan) extra-virgin olive oil |
1 /2 to 2 /3 pound bulk sweet italian sausage |
1 /2 to 2 /3 pound bulk hot italian sausage |
3 cloves garlic, crushed |
1 small onion, finely chopped |
1 can (28 to 32 ounces) chunky style crushed tomatoes |
1 can cannellini beans, rinsed and drained |
20 leaves fresh basil, torn |
1 pound ziti rigate (with lines), cooked to al dente |
crusty bread and grated parmigiano or romano, for passing at table |
Directions:
1. Heat a large, deep nonstick skillet over medium high heat. Drizzle in extra-virgin olive oil and add sausage. Break up meat as it browns. Add garlic and onion and cook 5 minutes, stirring frequently. Reduce heat to medium low. Add tomatoes and beans and simmer 2 or 3 minutes. Remove pan from heat and fold in basil to wilt. Combine sausage mixture with cooked macaroni and serve immediately with grated Parmesan or Romano and crusty bread.
2. Note: If your butcher counter does not have bulk sausage, buy links and split casings to remove bulk sausage meat.
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