1/2 cup white or yellow onion (about 1/2 a med/small onion); chopped
2 cloves garlic, 3 if they are small; minced
1 Tbsp olive oil
1/2 cup uncooked ditallini (or other miniature pasta)
1/2 cup red bell pepper; diced
1 cup zucchini; diced in big chunks
15oz can cannellini beans
14.5 oz can crushed or stewed tomatoes
1/2 lb italian sausage*, bulk or removed from casings
1 tsp dried oregano
1 tsp dried basil
1 tsp italian seasoning mix
1/2 cup grated Parmesan cheese, plus more for topping
salt and pepper to taste
*I do not eat meat, I eat faux meat. But I find most recipes work fine either way, so I will include directions for either choice.
Cook pasta according to package directions. Make sure not to over cook. Set aside.
If using real sausage, cook in your large saucepan over medium heat (just like you you would ground beef). When cooked through, set aside
Heat oil in a large saute pan over medium heat.
Cook onion and garlic until onion begins to soften, about 2 min.
Add zucchini and red bell pepper, cook about 5 more min.
Add cooked sausage to pan, or crumble veggie italian sausage into pan and cook through.
Add entire can of tomatoes, including all of the liquid. (I used crushed tomatoes, but I think stewed would have worked out better because there are more big chunks in stewed tomatoes.)
Add the basil, oregano, italian seasoning mix, a pinch of salt and pepper. Mix thoroughly.
Drain and rinse canellini beans. Mix in.
At this point I also added ½ a cup of cheese directly to the dish and stirred it in because I wanted the Parmesan flavor mixed throughout. I'm not really sure this was a good idea though, because I didn't like having all the cheese strings throughout it since there was not enough liquid for the cheese to thin out.
After the cheese was melted in the best I could get it I folded in the cooked pasta. Taste and add more salt and pepper if necessary. (I just realized red chili flakes would also be a great addition, I'm gonna add some of those next time.)
Once everything is heated serve with grated Parmesan for topping.
That was quick, right? And yes, it is as good as it looks.