2 qts chicken stock
1 head garlic, halved
1/2 lb sm rigatoni, cooked slightly under done
1/4 C evoo
8 sage leaves
1 sprig fresh rosemary
1 sprig fresh thyme
1 lb loose, sweet Italian pork sausage
2 med carrots, chopped
2 celery ribs, chopped
1 onion, chopped
28 oz can crushed plum tomatoes
1 bay leaf
28 oz can cannellini beans, drained and rinsed
1/2 bunch fresh parsley, minced
Stock and garlic in big saucepan. Simmer 15 minutes then remove garlic.
evoo in large saucepan to get warm. Add sage, rosemary, and thyme
Add sausage and brown, breaking it up.
Add carrots, celery, and onion, cook a few minutes until soft.
Stir in crushed tomatoes, bay leaf, cannellini beans, and stock. Bring to simmer and cook 15 minutes.
Add pasta and parsley. Salt and pepper to taste. Discard bay leaf and herb sprigs.