RECIPE

Gran’pa Emmanuel’s Macaroni with Sausage and Cannellini

Mix it up with hot and sweet sausage in this hearty pasta recipe from Rach’s Grandpa Emmanuel. This recipe makes generous servings!

For a complete meal, serve with Three Color Salad: Insalata Tri Colore and Rapini and Garlic.

Ingredients

  • 1 tablespoon extra virgin olive oil (EVOO)
  • 1/2-2/3 pound bulk sweet Italian sausage
  • 1/2-2/3 pound bulk hot Italian sausage
  • 3 cloves garlic, crushed
  • 1 small onion, finely chopped
  • 1 can chunky-style crushed tomatoes (28-32 ounces)
  • 1 can cannellini beans, rinsed and drained
  • 20 leaves fresh basil, torn
  • 1 pound ziti rigate (with lines), cooked to al dente
  • Crusty bread and grated Parmigiano Reggiano or Romano cheese, for passing at table

Preparation

Heat a large, deep nonstick skillet over medium-high heat. Drizzle in EVOO, about one turn of the pan, and add sausage. Break up meat as it browns. Add garlic and onion and cook 5 minutes, stirring frequently. Reduce heat to medium-low. Add tomatoes and beans and simmer 2-3 minutes. Remove pan from heat and fold in basil to wilt.


Combine sausage mixture with cooked macaroni and serve immediately with grated Parmigiano Reggiano or Romano and crusty bread.

Note: If your butcher counter does not have bulk sausage, buy links and split casings to remove bulk sausage meat.

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