Pasta And Fagiolo(Pasta And Beans)

• 1/2 lb. spaghetti twists
• 1 lb. sweet Italian sausage links
• water
• 1 medium onion, diced
• 1 clove garlic, minced
• 2 (1 lb.) cans kidney beans, drained
• 1 (1 lb.) can tomatoes
• 2 Tbsp. Parmesan cheese, grated
• 1 Tbsp. sugar
• 1/4 tsp. oregano leaves

1. Prepare spaghetti twists as directed; drain and put into 3-quart casserole.
2. Heat sausages and 1/4 cup water to boiling; cover and cook 5 minutes.
3. Remove cover; continue cooking until well browned.
4. Drain sausage on paper towel.
5. Cut into 1-inch chunks and add to casserole.
6. In sausage dripping, cook onion and garlic until tender, stirring occasionally.
7. Add kidney beans, tomatoes with liquid, oregano and 1/4 cup water.
8. Heat to boiling; reduce heat, cover and simmer 5 minutes.
9. Add bean mixture to spaghetti mixture; mix gently.
10. Cover casserole and bake 50 to 55 minutes until hot and bubbly.
11. Makes 8 servings; 455 calories a serving.

sweet italian sausage, water, onion, clove garlic, kidney beans, tomatoes, parmesan cheese, sugar, oregano leaves

Taken from www.cookbooks.com/Recipe-Details.aspx?id=543403 (may not work)