Thanksgiving is over and my fridge is officially leftover-free! Although we shot most of the Thanksgiving cooking for future blog entries, I’m betting that you’re as tired of turkey, pumpkin and cranberry as I am. I’ll save those entries for a bit closer to Christmas when many of you will be roasting turkey again.
In the meantime, here’s a decidedly un-turkey dish that’s quick, easy and satisfying on a cool night. I was cooking for 8 people this night so I made a big batch. It’s easy to make less.
Also, it’s easy to make it more of a soup by simply adding stock and/or water. I wanted a heartier bowl for this main dish.
- Italian Sausage -this is entirely optional but I wanted to add a bit more flavor and substance
- Small Pasta – I used Ditalini here but the choice is yours
- Diced Tomatoes – two large cans
- Cannelini – three cans, feel free to substitute chickpeas and/or kidney beans.
- Red Wine – about a cup
- Garlic – 6 to 8 cloves, minced
- Fresh Rosemary – a couple of tablesp0ons, minced or a bit less if you use dried
- Basil – a few fresh leaves
- Olive Oil
Mince the garlic and snip the rosemary. Heat a bit of olive oil over medium heat. Add the garlic and rosemary and cook for a minute or two, being careful not to let the garlic brown.Add the tomatoes and simmer for a few minutes.Meanwhile, drain and rinse the beans.Add the wine and simmer another minute or two.Add the beans.Continue simmering, stirring occasionally, for another 20 or 30 minutes. Meanwhile put the water on for the pasta and grill the sausage.Slice the sausage into thin diagonal slices.Tear in a few basil leaves.Add the pasta and sausage. Cook for a few minutes more then transfer to a serving dish.Add a big salad and a loaf of bread for a great meal.