1# turkey Italian sausage
1 large onion
4 cloves garlic
1 tlbs. olive oil
1-3/4 cups chicken broth
2 15-oz. cans white beans
2 cups cooked rigatoni
4 gooseneck squash
1 can tomato sauce
1/4 cup dry red wine
2 tsp. dried basil leaves, crumbled
1 tsp. dried oregano, crumbled
1/2 cup grated parmesan cheese
Discard sausage casing and break meat into small chunks, chop onion and mince or press garlic, chop squash.
Heat oil in large skillet and add sausage, onion, garlic, sdquash and 1/4 cup broth. Stir often over high heat until liquid evaporates and browned bits stick to pan. Add 1/4 cup more broth, stir browned bits free, and boil again until browned bits stick again.
Add remaining 1-1/4 cups broth, beans, macaroni, tomato sauce, wine and spices. Stir often until mixture is hot, about 5 minutes.
Mix in the parmesan cheese and remove from heat.
Spoon into bowls and offer with additional cheese to taste.