Sausage & Cannellini Rigatoni


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



Fresh basil

Parmigiano-Reggiano cheese



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.