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