Pasta Sausage & Bean Ragout (Pasta Fazool Or Pasta E Fagioli

• 1 tablespoon olive oil
• 1 large sweet onion, diced
• 1 teaspoon garlic powder
• 1 1/4 lbs Italian turkey sausage links, casings removed
• 2 (14 1/2 ounce) cans diced tomatoes, in juice with Italian spices
• 2 (14 ounce) cans low sodium chicken broth
• 2 (15 ounce) cans cannellini, drained and rinsed (white kidney beans)
• 1 1/2 cups chopped fresh basil, divided
• 2 teaspoons dried oregano
• 1/4 teaspoon dry crushed red pepper
• 1 1 cup orecchiette or 1 1/2 cups fresh gemelli pasta
• 1 (6 ounce) bag baby spinach leaves
• 1/3 cup grated pecorino romano cheese or 1/3 cup grated parmesan cheese
• additional grated pecorino romano cheese

1. Heat oil in heavy large pot over medium-high heat.
2. Add onion and garlic powder and saute 6-10 minutes.
3. Add sausage and saute until brown, breaking up large chunks with back of fork, about 5 minutes.
4. Add tomatoes with juice, broth, beans, 1 cup basil, oregano, and dried crushed red pepper.
5. Simmer/boil 15 minutes to blend flavors, stirring occasionally.
6. Add dried pasta and cook until tender but still firm to bite, about 15 more minutes.
7. Add spinach and cook just until wilted, stirring occasionally, about 4 minutes.
8. Mix in 1/3 cup cheese and remaining 1/2 cup basil.
9. Season ragout with salt and pepper; ladle into bowls. Serve, passing additional cheese separately.

olive oil, sweet onion, garlic, italian turkey sausage, tomatoes, chicken broth, cannellini, fresh basil, oregano, red pepper, orecchiette, baby spinach, pecorino romano cheese, pecorino romano cheese

Taken from www.food.com/recipe/pasta-sausage-bean-ragout-pasta-fazool-or-pasta-e-fagioli-449206 (may not work)