1poundfresh turkey or chicken sausagecasings removed (see note)
1tablespooncrushed red pepper flakesless if you prefer less spicy
1 - 1 1/2quantities of Marinara Sauce with Hidden Vegetables OR
1 1/2bottles of your favorite Marinara Sauceabout 14 oz
1can15 ounces cannellini beans, rinsed and drained
4sprigs fresh rosemarychopped
2/3cupsliced Kalamata olives
3 to 4roasted sweet red pepperssliced
1cupchicken or vegetable stock or wateroptional
4green onionsthinly sliced
Freshly grated Parmesan cheese
Prepare pasta according to package directions. Drain and place in a large bowl.
While the pasta is cooking, heat olive oil in a large nonstick skillet or Dutch oven over medium heat. Add garlic; cook and stir for 30 seconds just to soften. Add sausage, red pepper flakes and salt, if desired. Cook sausage for 10 to 12 minutes or until completely cooked, stirring to break into crumbles.
Stir in marinara sauce, cannellini beans and rosemary. Bring to a boil; reduce heat and bring to a simmer. Stir in olives and red peppers; add stock or water if mixture seems dry. Simmer 2 to 3 minutes or until heated through.
Add sauce to pasta and toss to combine. Sprinkle with green onions. Finish with parsley and Parmesan cheese, as desired.
Recipe from The Flavor Bender by Dini Kodippili
Spicy Sausage Tuscan Pasta https://www.theflavorbender.com/spicy-sausage-tuscan-pasta/