Gran'pa Emmanuel's Macaroni with Sausage and Cannellini

Ingredients

• 1 tablespoon (1 turn around the pan) extra-virgin olive oil
• 1 /2 to 2 /3 pound bulk sweet Italian sausage
• 1 /2 to 2 /3 pound bulk hot Italian sausage
• 3 cloves garlic
• crushed
• 1 small onion
• finely chopped
• 1 can (28 to 32 ounces) chunky style crushed tomatoes
• 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 or Romano
• for passing at table

Instructions

1. Heat a large, deep nonstick skillet over medium high heat.
2. Drizzle in extra-virgin olive oil and add sausage.
3. Break up meat as it browns.
4. Add garlic and onion and cook 5 minutes, stirring frequently.
5. Reduce heat to medium low.
6. Add tomatoes and beans and simmer 2 or 3 minutes.
7. Remove pan from heat and fold in basil to wilt.
8. Combine sausage mixture with cooked macaroni and serve immediately with grated Parmesan or Romano and crusty bread.
9. Note: If your butcher counter does not have bulk sausage, buy links and split casings to remove bulk sausage meat.