Categories: Main Dish, Pork

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 gratedpecorino 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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