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Gran'pa Emmanuel's Macaroni with Sausage and Cannellini


  • 1 tablespoon extra virgin olive oil (EVOO)

  • 1/2-2/3 pound bulk sweet Italian sausage

  • 1/2-2/3 pound bulk hot Italian sausage

  • 3 cloves garlic, crushed

  • 1 small onion, finely chopped

  • 1 can chunky-style crushed tomatoes (28-32 ounces)

  • 1 can cannellini beans, rinsed and drained

  • 20 leaves fresh basil, torn

  • 1 pound ziti rigate (with lines), cooked to al dente

  • Crusty bread and grated Parmigiano Reggiano or Romano cheese, for passing at table


Heat a large, deep nonstick skillet over medium-high heat. Drizzle in EVOO, about one turn of the pan, and add sausage. Break up meat as it browns. Add garlic and onion and cook 5 minutes, stirring frequently. Reduce heat to medium-low. Add tomatoes and beans and simmer 2-3 minutes. Remove pan from heat and fold in basil to wilt. Combine sausage mixture with cooked macaroni and serve immediately with grated Parmigiano Reggiano or Romano and crusty bread.

Note: If your butcher counter does not have bulk sausage, buy links and split casings to remove bulk sausage meat.