Adapted from America’s Test Kitchen Serves 4 to 6 1 pound penne 12-16 ounces hot Italian sausage (cooked and drained) 1 28-ounce can crushed tomatoes 2 tablespoon extra virgin olive oil ¼ cup minced onion 1 large shallot minced 1 tablespoon tomato paste (can be omitted) 2 cloves garlic, minced ¼ to ¾ teaspoon red … Read More →
Sausage and White Bean Stew
Adapted from Bon Appétit, February 2013 Serves 4 2 tablespoons olive oil, divided 1 pound ground chorizo or Italian sausage 1 large onion, thinly sliced 4 garlic cloves, finely chopped 1 sprig fresh thyme 2 tablespoons white wine 2 15-ounce cans cannellini or navy beans, rinsed (or equivalent cooked dried beans) 2 cups chicken stock … Read More →