Gran'pa Emmanuel's Macaroni with Sausage and Cannellini

• 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

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.

extravirgin olive oil, sausage, sausage, garlic, onion, chunky style crushed, cannellini beans, fresh basil, rigate, crusty bread

Taken from www.foodnetwork.com/recipes/rachael-ray/granpa-emmanuels-macaroni-with-sausage-and-cannellini-recipe.html (may not work)