Ingredients: |
Ingredients: 3 tablespoons extra virgin olive oil
¼ teaspoon red pepper flakes
4 garlic cloves, thickly sliced
¼ cup chopped carrots
¼ cup chopped celery
¼ cup chopped onions
½ tablespoon chopped fresh thyme
½ tablespoon chopped fresh rosemary
1 cup chopped yellow bell pepper
1 cup chopped green bell pepper
1 pound Italian sweet or spicy sausage, removed from casing
½ cup white wine
1 cup tomato sauce
1½ cups chicken or beef stock
1 pound canned cannellini beans or white northern beans, drained
1 cup of ditalini pasta, elbow pasta, or spaghetti broken into 1” pieces
2 tablespoons chopped fresh parsley or chives
2 tablespoons extra virgin olive oil (optional)
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Directions: |
Directions:Warm the oil and red pepper flakes in a saucepan over medium heat for one minute. Add the garlic, stir, and cook for two minutes. Stir in the carrots, celery, and onions and cook two minutes.
Add the thyme and rosemary. Stir and cook two minutes. Add the yellow and green pepper, stir, and cook two minutes.
Add the sausage. Stir well while cooking for three minutes to break into small pieces.
Stir in the wine and cook for two minutes.
Pour in the tomato sauce and chicken stock. Increase heat to high, stir, and bring to a boil. After reaching a boil, reduce heat to medium-high, stir in the beans, and cook for two more minutes.
Add the pasta. Cook for 10 more minutes, stirring gently every few minutes.
Serve in a pasta bowl, topped with chopped parsley and, optionally, one teaspoon of extra virgin olive oil. |
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