Pâtes épicées à la saucisse à la toscane

Ingrédients

• 340 g rotini pasta (uncooked )
• 1 tbsp olive oil
• 3 cloves garlic (finely chopped )
• 340 g fresh chicken sausage (or turkey sausage, 12 oz (casings removed) )
• 1/2 tablespoon crushed red pepper flakes (adjust to your preferences)
• 1/4 teaspoon salt (or to taste, if needed)
• 1 recipe Hidden Veggie Pasta Sauce (OR 25 oz / 1 bottle of pre-made marinara sauce)
• 1 can cannellini beans (15 ounce can (rinsed and drained))
• 4 sprigs fresh rosemary (chopped)
• 2/3 cup sliced Kalamata olives
• 3 roasted sweet red peppers (sliced)
• 1 cup chicken stock (optional (or vegetable stock or water))
• 4 green onions (thinly sliced)
• Chopped parsley (to top)
• Freshly grated parmesan cheese (to top)

Préparation

1. 1

   Prepare the pasta according to package directions. Drain and place in a large bowl. Set aside.

2. 2

   While the pasta is cooking, heat olive oil in a large non-stick skillet or Dutch oven over medium heat. Add garlic, and cook and stir for 30 seconds just to soften.

3. 3

   Add sausage and red pepper flakes. Cook the sausage for 10 - 12 minutes or until completely cooked, while stirring to break it up. Taste and season with salt if needed.

4. 4

   Stir in marinara sauce, cannellini beans and rosemary. Bring to a boil, then reduce heat and bring to a simmer. Stir in olives and red peppers. Add stock or water if mixture seems dry. Simmer for 2 to 3 minutes or until heated through.

5. 5

   Add the sauce to pasta and toss to combine. Sprinkle with green onions. Finish with parsley and parmesan cheese, as desired.