Prep 35 mins
Cook 45 mins
This is total comfort food at it's best! You can sub the rotini pasta for medium shells but rotini is better. This recipe is made with roasted garlic, so if you are planning to make this wonderful dish, roast your garlic bulb way in advance or even a day ahead and refrigerate, I roast my garlic and store it in the freezer in small containers. You can use turkey sausage for this in place of Italian sausage.... This is a fantastic Italian-style dish. Cooking time does not include roasting the garlic.
- 1 large bulb of garlic (roasted and skins removed)
- 3 large garlic cloves, thinly sliced
- 1 lb Italian sausage, casings removed
- 1 onion, chopped
- 1 jalapeno pepper, seeds removed and finely chopped (or use 1/4 teaspoon hot pepper flakes)
- 1 (14 ounce) can diced tomatoes with juice
- 1 (19 ounce) can cannellini beans, drained and rinsed
- 2 cups chicken broth
- 1 cup white wine (or use 3 cups chicken broth)
- 3⁄4 lb rotini pasta (cooked al dente, drained, then tossed with 3 tbsp oil)
- 1 teaspoon dried basil (or to taste) or 1⁄4 cup fresh basil (or to taste)
- 1⁄4 cup chopped fresh parsley (or to taste)
- 1⁄3 cup grated parmesan cheese (or to taste) or 1⁄3 cup romano cheese (or to taste)
- Squeeze the roasted garlic from skins and mash with a fork in a small bowl.
- Heat about 3 tablespoons olive oil in a skillet over medium heat.
- Cook sausage meat, stirring and breaking up with a fork until browned (about 4-5 minutes).
- Add in sliced fresh garlic, onion, dried basil and jalapeno or crushed red pepper flakes and cook, stirring until onions are soft (about 2 minutes).
- Stir in tomatoes with juice, drained beans, roasted garlic puree, stock and wine; simmer uncovered, stirring occasionally for about 25-30 minutes or until slightly thickened and reduced by almost half (could take longer or shorter that 30 minutes until the liquid is reduced).
- Toss the pasta with the cooked sausage mixture, fresh chopped parsley, Parmesan cheese (and salt to taste) in a large bowl, or until well combined.
- Sprinkle with more Parmesan cheese.
A very satisfying pasta dish! I made the tasty sauce early in the day, simmering it for about an hour, and then reheated it at suppertime. It was mildly spicy and nicely layered with many delicious flavors: sausage, basil, garlic, tomatoes, jalapeno, etc. I served it over rotini pasta with slices of crusty baguette bread, which was great dipped into this sauce. The recipe yielded very generous portions. And we really enjoyed the meal ~ Thank you!
This was just great! It took me about two hours from start to finish to make (I roasted the garlic first). I am a slow cook I guess... The portions were enough for four, easily. Would not change anything in this recipe, and plan on having it again in a month or so. Great for a cold winter night!