Directions

1. Warm the oil and red pepper flakes in a saucepan over medium heat for 1 minute.
2. Add the garlic, stir, and cook for 2 minutes.
3. Stir in the carrots, celery, and onions and cook 2 minutes.
4. Add the thyme and rosemary. Stir and cook 2 minutes.
5. Add the yellow and green pepper, stir, and cook 2 minutes.
6. Add the sausage. Stir well while cooking for 3 minutes to break into small pieces.
7. Stir in the wine and cook for 2 minutes.
8. Pour in the tomato sauce and chicken stock. Increase heat to high, stir, and bring to a boil.
9. After reaching a boil, reduce heat to medium-high, stir in the beans, and cook for 2 more minutes.
10. Add the pasta. Cook for 10 more minutes, stirring gently every few minutes.
11. Serve in a pasta bowl, topped with chopped parsley and, optionally, 1 teaspoon of extra virgin olive oil.

Ingredients:

• 3 tablespoons extra virgin olive oil
• 1/4 teaspoon red pepper flakes
• 4 garlic cloves, thickly sliced
• 1/4 cup chopped carrots
• 1/4 cup chopped celery
• 1/4 cup chopped onions
• 1/2 tablespoon chopped fresh thyme
• 1/2 tablespoon chopped fresh rosemary.
• 1 cup chopped yellow bell pepper
• 1 cup chopped green bell pepper
• 1 pound Italian sweet or spicy sausage,removed from casing
• 1/2 cup white wine.
• 1 cup tomato sauce
• 1-1/2 cups chicken or beef stock
• 1 pound canned cannellini beans or white northern beans, drained
• 1 cup of ditalini pasta, elbow pasta, or spaghetti broken into 1” pieces
• 2 tablespoons chopped fresh parsley or chives
• 2 tablespoons extra virgin olive oil (optional)