(From NTJ July 2000)
For readers who may have stockpiled various kinds of dried foods in preparation for the computer crash to end all computer crashes, we offer the following recipe as a tasty of way of serving beans in the new millennium. It comes from the Ontario White Bean Producers.
Rigatoni and White Beans with Italian Sausage
6 oz. rigatoni pasta, uncooked
2 tbsp olive oil
2 tbsp fresh parsley, chopped
1 cup WHITE PEA BEANS, soaked and cooked or canned in water: drained and rinsed
1 lb. fresh Italian sausage, meat removed from casing
1 medium onion, finely chopped
3 cloves garlic, minced
6 oz. mushrooms, sliced
2 tbsp fresh chopped oregano
½ tsp crushed chilies
1 cup beef or chicken stock
1 can (28 oz.) plum tomatoes, drained and chopped
1 tbsp tomato paste
2 tbsp balsamic vinegar
½ cup freshly grated Romano cheese
salt and pepper to taste
Cook pasta according to package directions. Drain and toss with the olive oil, parsley and beans. Set aside. In a saucepan or skillet, saute sausage meat until browned. Drain excess fat, if necessary, and add onion, garlic, mushrooms and oregano. Saute for about 8-10 minutes or until tender. Add crushed chilies, stock and tomatoes and simmer gently for 10 minutes. Add tomato paste and balsamic vinegar and continue to simmer until heated through. Season with salt and pepper. Lightly toss together pasta and sauce. Sprinkle with Romano cheese.
6 servings