Wednesday, October 5, 2011
Sausage, Beans and Pasta
Here's the thing. The Thinker didn't panic. He simply reached back and attempted to pop it back in place. When it didn't go all the way, he lay down on the fairway and pressed it back in. He attributed his calm, quick thinking actions to his "superior Boy Scout training." Whatever it was, it was amazing. The doctor said that nothing was torn and that all he has to do is take it easy for a few weeks.
How I am going to segue into the recipe is beyond me. So I will just let you have it. It's an old tried and true from Sunset.
Sausage, Beans and Pasta (taken from Sunset's Low Fat Cookbook in the early 1990s)
1 pound Italian sausage cut into pieces
1 large onion, chopped
4 cloves garlic, minced (or a large spoonful of the kind in the jar)
1 can chicken broth
1 can white beans, rinsed and drained
3 cups cooked pasta
1 8 ounce can tomato sauce
1 Tbsp Italian seasoning
1/2 cup freshly grated Parmesan cheese
salt and pepper
In a 5-6 quart pan, combine the sausage, onion, garlic and 1/4 cup chicken broth over medium to medium high heat. Stir often until browned bits stick to the pan and add another 1/4 cup broth and stir again until liquid is gone. Add remaining broth, beans, pasta, tomato sauce and seasoning. Stir until heated through. Remove from the stove, stir in the cheese. Salt and pepper as you wish.