Pasta with sausage and white beans

Source: www.triedandtruerecipe.com

Ingredients

Instructions

Cook the sausage

1. Place the sausage in a wide pot and turn the heat to medium. Cook, stirring often for
   12-15 minutes until cooked through and beginning to caramelized. Remove from the pot. Drain off all but 1 tablespoon fat from the pot.

Cook the vegetables

2. Add the mushrooms to the pot and cook for
   8-10 minutes until browned and crisp around the edges. Season with salt.
3. Add the shallots to the mushrooms and cook for
   3-4 minutes until softened. Add the garlic and cook
   1 minute until fragrant.
4. Add the zucchini and tomatoes and stir to combine. Cook for
   3-4 minutes until the zucchini begins to soften. Add the beans and season with salt, pepper, and crushed red pepper, and then add the sausage back into the pot.

Simmer the sauce

5. Turn the heat to high. Once any liquid in the pot (from the tomatoes and zucchini) begins to bubble, pour in the water and bring to a boil. Reduce heat to low and simmer for
   20 minutes until the liquid reduces. Taste and season to your preference. After
   20 minutes, stir in the parsley and cook for
   5 minutes more.

Cook the pasta

6. Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook until just barely al dente. Remove ½ cup of the cooking water and then drain the pasta.
7. Add the pasta cooking water and angel hair pasta to the sauce and toss to combine. Cook in the sauce for
   1 minute until coated. Turn off the heat.

To serve

8. Divide the cooked pasta between between shallow bowls. Serve with more fresh parsley if you like. Enjoy!

Nutrition

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