2 Tbsp Olive Oil
1 Large Onion, diced
4 Cloves Garlic, minced
3 mild Italian Sausage, casings removed
3 hot Italian Sausage, casings removed (if you like it spicy)
2 - 14 1/2 oz cans diced tomatoes in garlic and basil
2 - 14 oz cans low-salt chicken broth
1- 15 oz can cannellini (white kidney beans or use red), drained
1 1/2 cups fresh basil, divided
2 tsp dried oregano
1/4 tsp dried crushed red pepper (if you like it spicy)
1/2 cup small elbow macaroni
1 6 oz bag of fresh baby spinach leaves
1/3 cup grated Romano cheese
Extra cheese
Heat oil, med-high heat. Add onion and garlic, saute 6 minutes.
Add sausage and saute until browned, breaking up the meat with
the back of a fork. Add tomatoes with juice, broth, beans, 1 cup
basil, oregano, and dried red pepper flakes. Cook approx 15
minutes and add the macaroni. Cook until tender, but still a little
firm to bite, approx 15 minutes more (add extra water if necessary).
Add spinach, cook 2-4 more minutes. Mix in cheese. Serve with
extra cheese and basil.
Excellent with crusty bread.
You can also make this recipe healthier by using turkey sausage
instead. Whole wheat pasta is also recommended.
Enjoy!
Recipes:
Coming Soon!
