Recipe - Pasta E Fagioli (Pastafazool)

15 ounce Italian white beans; drained
One half pound Italian sausage, sweet
1 cup Onion; finely chopped
1 tablespoon Garlic; minced
2/3 cup Wine, white
16 ounce Italian tomatoes, peeled
& liquid reserved
1 Bay leaf
1 teaspoon Oregano
One half teaspoon Sage
One half teaspoon Rosemary, fresh; chopped
2 tablespoon Basil, fresh; chopped
1 teaspoon Tomato paste
One half teaspoon Red pepper flakes
Salt; to taste
1 pound Fusilli
Parmesan
Parsley; chopped

Peel and crumble sausage. Cook in a deep saucepan until it has changed
color. If using a lean sausage, you may need to add a tablespoon of olive
oil to the pan. Add the onions and garlic and saute until the onions are
transparent. Add the wine and let simmer (not quite boiling) for a couple
of minutes. Then add the tomatoes, bring to a boil, lower the heat, and
add all herbs (except the parsley), tomato paste, pepper flakes, and canned
beans, and let simmer while the pasta is cooking.

Cook the pasta al dente, drain, and stir into the bean mixture. Toss in the
parsley and stir again. Add the Parmesan very gradually, and stir more.
Serve immediately.

Petaluma Pete (Ed Ward)
The Austin Chronicle
per Sam Waring

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini