Italian Sausage, White Bean and Rosemary in Tomato Sauce (Recipe)  » Recipes  »
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  • I found some great recipes by Brandon Boone in a magazine the other day, and I promptly tried several of them

    • by Jessie Bahrey

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      I found some great recipes by Brandon Boone in a magazine the other day, and I promptly tried several of them. This following recipe was just for the sauce, and although the recipe did not call for this to be poured over pasta, I did use bowtie pasta with it. It is very tasty, quick and simple to make, and it

      a new taste to go with Italian sausages and tomato sauce. The white beans add a different flavour and texture to an old, classic stand-by.


      1 package of hot Italian sausage, about 6 links (I used chorizo, and it turned out great) 1 tablespoon olive oil 1 large onion, diced 4 garlic cloves, minced 2 19-ounce cans of white kidney beans, drained ...

      • and rinsed 1 28-ounce can of crushed tomatoes 2 stalks of fresh rosemary, leaves removed and finely minced Salt and Pepper to taste


        In a pot set over medium heat, cook the sausages, turning often until browned on all sides (I boil them for a few minutes first). Pierce sausages with a fork or knife to release juices. Remove sausage from pan

        and reserve; when cooled slightly, cut sausages into ½ inch rounds. Add olive oil to pot and add onion. Sauté until lightly browned; add garlic and cook until lightly browned. Add beans, tomatoes, rosemary and sausages to pan, then cover and simmer for 15 minutes or until the sausages are fully cooked and the mixture is heated through. Season with salt and pepper and serve immediately.

        Makes 4 servings.

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    The review was published as it's written by reviewer in April, 2010. The reviewer certified that no compensation was received from the reviewed item producer, trademark owner or any other institution, related with the item reviewed. The site is not responsible for the mistakes made. 498041052300330/k2311a048/4.8.10
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