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White bean, sausage and mushroom pasta with tomato-ricotta sauce

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White bean, sausage and mushroom pasta with tomato-ricotta sauce
A rustic pasta dish with cannellini beans, diced sausage, and mushrooms combined with a smooth and velvety tomato-ricotta sauce.

2 tablespoons extra virgin olive oil
1 onion—finely chopped
1 cooked pork sausage—diced
2 cloves garlic—finely chopped
½ teaspoon dried rosemary
¼ cup red wine
14 oz (400g) canned chopped tomatoes
1 tablespoon tomato paste
5 button mushrooms—sliced
½ cup canned cannellini beans—rinsed and drained
1 teaspoon salt
½ teaspoon freshly ground black pepper
7 oz (200g) pasta (fusilli or penne work well)
1/3 cup ricotta cheese
¼ cup grated Parmesan cheese


HEAT the oil in a large saucepan over medium heat. ADD the onion and cook 6 minutes. ADD the sausage, garlic and rosemary and cook 2 minutes. ADD the wine, tomatoes, tomato paste, mushrooms, white beans, salt and pepper, bring to the boil, then reduce the heat to medium-low and simmer, uncovered, 10 minutes. COOK the pasta in a large pot of lightly salted boiling according to package directions. ADD the ricotta and Parmesan to the tomato sauce and stir to combine and warm through. DRAIN the pasta and toss with the sauce.




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