Busters Recipes

Pasta e Fagioli
1/4 pound sweet Italian sausage (optional)
2 tablespoons olive oil or garlic-flavored oil
1 teaspoon minced garlic (omit if using garlic oil)
1/4 cup thinly sliced onion (from the salad bar)
1 small sprig fresh rosemary
1 small sprig fresh thyme
1/2 cup canned diced tomatoes
1 cup dry white wine
2 cans (13 3/4 ounces each) low-sodium chicken broth
2 cans (15 ounces each) cannellini beans, drained and rinsed
1/2 cup small shaped pasta, such as small elbows
Salt and pepper
Rosemary oil or spicy oil
If using sausage, remove the casing by running a sharp knife along the side
of the sausage. Peel off the casing. Cut the meat into 1/4-inch slices.
Meanwhile, in a 3-quart saucepan, heat the 2 tablespoons olive oil over
medium-high heat. Add the sausage, if using, 1 teaspoon minced garlic (omit
if using garlic oil), 1/4 cup thinly sliced onion, and the small sprigs of
fresh rosemary and thyme. Cook, stirring constantly and breaking up
thebigger sausage pieces, for 2 minutes. Add the 1/2 cup canned diced
tomatoes and cook for 2 minutes.
Add the 1 cup wine and boil for 2 minutes to evaporate the alcohol. Add the
2 cans chicken broth and 2 cans cannellini beans and salt and pepper
to taste. Cover and bring to a boil. Stir in the pasta and simmer, partially
covered, for 10 to 12 minutes, or
until the pasta is tender.

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