Penne With Red Beans and Sausage |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Cook’s Illustrated Ingredients:
2 tablespoons extra virgin olive oil |
1 medium onion, minced |
2 garlic cloves, minced |
1 lb italian sausage, casings removed and crumbled |
1 (14 1/2 ounce) can diced tomatoes |
1 (15 ounce) can red kidney beans, drained and rinsed (or borlotti beans) |
salt |
3/4 lb penne |
2 tablespoons minced fresh basil leaves |
1/2 cup grated pecorino cheese or 1/2 cup parmesan cheese |
Directions:
1. In a big skillet, heat the oil and onion over medium heat; cook until softened, 3-4 minutes.
2. Add in the garlic; cook another minute; add in the sausage and cook, stirring occasionally to break up, until it loses its pink color, 5-7 minutes.
3. Add in the tomatoes; cook until slightly thickened, 5-7 minutes.
4. Stir in the beans; season to taste with salt.
5. Meanwhile, bring 4 quarts of water to a boil in a big pot.
6. Add in 1 tablespoon salt and pasta to the boiling water; cook until al dente.
7. Drain pasta and return it to the cooking pot; stir in the bean sauce, basil, and cheese.
8. Divide among 4 pasta bowls and serve.
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