Linguine with Sausage and Cannellini Beans

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I think this is the first recipe I ever made up on my own. Tonight, I dug it out to remake it, update it, and take some pics, and I’m so glad I did. I made this when I catered my grandmother’s 85th birthday, and she’s now 93. So this was an unexpectedly nostalgic little experience this evening. And yummy.

Linguine with Sausage and Cannellini Beans

  • 1 lb Italian pork sausages links
  • 2 T extra virgin olive oil
  • 1 (14.5 oz) can diced tomatoes, drained
  • pinch of red pepper flakes
  • 1 t kosher salt
  • 1/4 t freshly cracked pepper
  • ½ c half and half
  • 1/4 c chopped Italian parsley
  • 1/2 c fresh, grated Parmigiano-Reggiano
  • 1 (15.5 oz) can cannellini beans, drained and rinsed
  • ½ lb linguine

Bring a pot of water to boil. Boil the sausages in the water 2-3 minutes. Remove the sausage from the water and transfer to a cutting board. Leave the pot of water boiling for the pasta. When the sausages are cool enough to handle, slice them into 1/2-in slices.

Add a good handful of salt to the boiling water and add the pasta. Cook according to package directions to al dente. Drain.

While pasta is cooking, heat the olive oil in a large skillet; add the sausage and cook, stirring occasionally, until browned. Add the drained tomatoes and a pinch of salt. Toss, then cook, stirring occasionally, 3-4 minutes. Add red pepper flakes, pepper, parsley, and cream. Cook, stirring frequently, until the cream is just slightly thickened. Remove from heat, add the cheese and beans, and mix well. Taste for seasoning (at least 1/2 t salt). Toss with the pasta. Serves 4-6.


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