• Gran'pa Emmanuel's Macaroni With Sausage And Cannellini

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    • 1 Tbsp. extra-virgin extra virgin olive oil (1 turn around the pan)
    • 1/2 lb bulk sweet Italian sausage - (to 2/3)
    • 1/2 lb bulk warm Italian sausage - (to 2/3)
    • 3 x garlic cloves crushed
    • 1 sm onion finely minced
    • 1 can chunky style crushed tomatoes - (28 to 32 ounce)
    • 1 can cannellini beans rinsed, liquid removed
    • 20 x fresh basil leaves torn
    • 1 lb ziti rigate (with lines) cooked al dente Crusty bread Grated Parmigiano or possibly Romano for passing at table


    1. Heat a large, deep nonstick skillet over medium-high heat. Drizzle in extra-virgin extra virgin olive oil and add in sausage. Break up meat as it browns. Add in garlic and onion and cook 5 min, stirring frequently.
    2. Reduce heat to medium-low. Add in tomatoes and beans and simmer 2 or possibly 3 min.
    3. Remove pan from heat and mix in basil to wilt. Combine sausage mix with cooked macaroni and serve immediately with grated Parmesan or possibly Romano and crusty bread.
    4. This recipe yields 4 large servings.
    5. Comments: If your butcher counter does not have bulk sausage, buy links and split casings to remove bulk sausage meat.

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