1 Tbsp olive oil
1 medium onion, chopped
1 clove garlic, minced
1 small green pepper, cut in strips
2 to 3 Italian sausage (sweet or hot)
1 Tbsp tomato paste
1/2 cup dry red wine
1/2 tsp dried basil
salt and freshly ground pepper
1 (1-pound) can kidney beans (preferably without sugar)
3/4 pound small shell pasta (or macaroni)
2 Tbsp butter
Put oil in a saucepan and wilt onion, garlic and pepper over medium low heat.
Peel casings off sausages, crumble and cook with onion until meat loses pinkness. Stir in tomato paste, wine, basil, salt and pepper. Add beans, bring to boil, cover and cook slowly 45 minutes to 1 hour over low heat. Cook pasta in plenty of boiling salted water. Drain, toss with butter and place on warm plates. Ladle on sauce.
Serves 4.
