Featured in the June 2010 Newsletter
Recommended Pairing: Sangiovese, Super T
2 tablespoon extra virgin olive oil
1 Italian sausage, cut into ½ inch slices
½ yellow onion, diced
1 red bell pepper, diced
4 garlic cloves, thinly sliced
2 Roma tomatoes, seeds removed and sliced into 1/8
1 cup cannellini beans, cooked
1 pound rigatoni pasta, cooked al dente
½ cup Italian parsley, de-stemmed
½ cup basil, torn
Crushed red pepper, to taste
Grated Pecorino Romano cheese, to taste
Heat large pan to medium heat. Add olive oil and brown sausages on each side, cooking through. Remove sausage and put into a bowl.
Adjust heat to medium-high and add onion, sprinkling with salt and pepper, and cooking until browned. Add bell peppers and garlic, mix well, and cook for 2 more minutes. Add the tomatoes and beans, mix well and cook another 2 minutes. Reduce heat to low, add the sausage to heat through. Add pasta, stir to combine. Before plating, toss in the herbs, crushed red pepper and cheese.