Cavlo, Sausage & Bean Pasta by Finn Tonry

Ingredients

• 150g small pasta
• 300g fennel sausage
• 150g cannellini beans
• 2 cloves garlic, minced
• 1/4 cup olive oil
• 1/2 tsp red pepper flakes
• 1/4 cup vegetable broth
• 1/4 cup grated parmesan cheese
• 1/2 tsp (adjust to taste) salt
• 1/2 tsp (adjust to taste) black pepper

Instructions

1. Cook pasta according to package directions. Reserve 1/2 cup of pasta water before draining
2. While pasta cooks, remove sausage from casings and cook in a large skillet over medium-high heat, breaking it up with a spoon, until browned (about 5-7 minutes).
3. Add minced garlic and red pepper flakes to the skillet with the sausage and cook for 1 minute until fragrant.
4. Stir in the cannellini beans and vegetable broth. Bring to a simmer and cook for 2-3 minutes, allowing the flavors to meld.
5. Add the drained pasta to the skillet with the sausage and bean mixture. Toss to combine
6. Stir in the Parmesan cheese and a splash of reserved pasta water to create a light sauce. Add more pasta water if needed to reach desired consistency.
7. Season with salt and black pepper to taste.
8. Serve immediately.