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Serve with a
bottle of good red wine...
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7
cups |
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water |
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2
cups |
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dried Great Northern beans |
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1
tsp |
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dried rubbed sage |
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1
fresh |
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sprig of rosemary (or 1 t. dried) |
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3
cloves |
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garlic, sliced |
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1
bunch |
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Swiss Chard, stemmed and coarsely
chopped |
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8
oz |
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fusilli pasta |
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1
lb |
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sweet Italian sausage links, cut into
1˝" pieces |
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2
cloves |
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garlic, minced |
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1˝
cups |
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tomato- basil pasta sauce (from a jar is
fine) |
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˝
cup |
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freshly grated Parmesan cheese |
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2
Tbs |
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olive oil |
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1 |
Combine
first 5 ingredients in a large, heavy saucepan.
Bring to a boil. Reduce heat, cover and simmer
until beans are tender, stirring occasionally
(about 2 hours). Drain beans, reserving cooking
liquid. |
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2 |
In a large
saucepan of boiling, salted water, add chard and
cook until wilted (about 30 seconds). Remove
chard with a slotted spoon and transfer to a
bowl. Add pasta to the boiling water and cook
until just tender but still firm to bite,
stirring occasionally. Drain and rinse under
cold water. |
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3 |
Cook
sausages in large, heavy skillet over
medium-high heat until cooked through, turning
occasionally (about 6 min.). Add garlic; sauté 1
minute. Add chard; sauté 30 seconds. Add beans
and sauce and bring to a simmer. Add pasta,
cheese and oil; toss. |
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4 |
If the sauce
seems too thick, thin with reserved bean cooking
liquid. Season with salt and pepper and serve. |
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Servings: 6 |
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Cooking Tips |
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*To save time on
cooking day, the beans may be prepared 1 day ahead.
Refrigerate beans and liquid separately. |
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