1 (19 ounce) can
Romano or kidney beans, drained and rinsed
Salt and pepper
5 cups penne pasta
1/2 cup freshly grated Parmesan cheese
1/2 cup chopped fresh parsley
1/2 pound Fontina or provolone cheese, shredded
Heat oven to 400 degrees F. Grease a 9 x 13-inch glass baking dish.
Remove casings from sausage.
In large skillet over medium-high heat, cook
sausage (crumbling with fork), onion, carrot, celery, garlic, oregano, basil
and hot pepper flakes until sausage is browned.
Add tomatoes and tomato paste; simmer, uncovered, for 10 minutes, stirring
Stir in beans, and salt and pepper to taste; cook for 5 minutes.
Meanwhile, in large pot of boiling salted water, cook pasta just until al
dente, about 8 minutes. Drain and combine with tomato mixture, half of the Parmesan
cheese and half of the parsley. Transfer to prepared dish. (If making ahead,
Sprinkle with Fontina cheese and remaining Parmesan and parsley. (Pasta
can be prepared to this point, covered and refrigerated for up to 1 day or frozen
for up to 2 months.
Thaw in refrigerator. Bring to room temperature before heating.)
Bake, covered for 20 minutes; uncover and bake for 10-15 minutes or until
Nutrition values per serving: 453 calories, 29 g fat, 26 g carbohydrates,
3 g fiber, 22 g protein, 81 mg cholesterol, 811 mg sodium
Source: Chef Eric Kelly, Indian Lakes Resort, Bloomingdale, Illinois