Pasta And Fagiolo(Pasta And Beans) - cooking recipe

Ingredients

1/2 lb. spaghetti twists
1 lb. sweet Italian sausage links
water
1 medium onion, diced
1 clove garlic, minced
2 (1 lb.) cans kidney beans, drained
1 (1 lb.) can tomatoes
2 Tbsp. Parmesan cheese, grated
1 Tbsp. sugar
1/4 tsp. oregano leaves

Preparation

Prepare spaghetti twists as directed; drain and put into 3-quart casserole.
Heat sausages and 1/4 cup water to boiling; cover and cook 5 minutes.
Remove cover; continue cooking until well browned.
Drain sausage on paper towel.
Cut into 1-inch chunks and add to casserole.
In sausage dripping, cook onion and garlic until tender, stirring occasionally.
Add kidney beans, tomatoes with liquid, oregano and 1/4 cup water.
Heat to boiling; reduce heat, cover and simmer 5 minutes.
Add bean mixture to spaghetti mixture; mix gently.
Cover casserole and bake 50 to 55 minutes until hot and bubbly.
Makes 8 servings; 455 calories a serving.