1 package fresh sausage (sweet, hot, a mix, whatever!)
1 package rigatoni
1 sweet onion, halved
4 garlic cloves, chopped
1 28-oz. can crushed tomatoes
1 28-oz. can whole peeled tomatoes, chopped with juices
1 can cannellini beans, rinsed and drained
In a pot or Dutch oven, warm some EVOO and sautée the garlic 1-2 minutes.
Throw in the onion pieces (you’ll remove them later), both cans of tomatoes (juices too!), and the cannellini beans.
Add a little S&P and some whole basil leaves. Turn the heat down to low, cover, and let the sauce simmer for 1 hour.
White the sauce is cooking, in a hot skillet, heat a little EVOO and cook the sausage until well browned on all sides. Cut in thin slices and add the sausage to the sauce.
Adjust S&P and add more basil if you’d like.
Scoop sauce over your favorite pasta (I love this with rigatoni) and garnish with fresh basil and Parmigiano-Reggiano.