Ingredients:
- 1 box Rotini pasta
- 2 teaspoons olive oil
- 3 large garlic cloves, chopped finely
- 1 pound fresh turkey or chicken sausage, casings removed (see note)
- 1 tablespoon crushed red pepper flakes (less if you prefer less spicy)
- ¼ teaspoon salt, optional
- 1½ bottles of your favorite Marinara Sauce (about 14 oz)
- 1 can (15 ounces) cannellini beans, rinsed and drained
- 4 sprigs fresh rosemary, chopped
- ⅔ cup sliced Kalamata olives
- 3 to 4 roasted sweet red peppers, sliced
- 1 cup chicken or vegetable stock or water (optional)
- 4 green onions, thinly sliced
- Chopped parsley
- Freshly grated Parmesan cheese
- Add fresh kale or spinach to your liking (optional)
Directions:
- 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.