Rotini Pasta With Sausage And Cannellini Beans - cooking recipe

Ingredients

1 large bulb of garlic (roasted and skins removed)
3 large garlic cloves, thinly sliced
1 lb Italian sausage, casings removed
1 onion, chopped
1 jalapeno pepper, seeds removed and finely chopped (or use 1/4 teaspoon hot pepper flakes)
1 (14 ounce) can diced tomatoes with juice
1 (19 ounce) can cannellini beans, drained and rinsed
2 cups chicken broth
1 cup white wine (or use 3 cups chicken broth)
3/4 lb rotini pasta (cooked al dente, drained, then tossed with 3 tbsp oil)
1 teaspoon dried basil (or to taste) or 1/4 cup fresh basil (or to taste)
1/4 cup chopped fresh parsley (or to taste)
1/3 cup grated parmesan cheese (or to taste) or 1/3 cup romano cheese (or to taste)

Preparation

Squeeze the roasted garlic from skins and mash with a fork in a small bowl.
Heat about 3 tablespoons olive oil in a skillet over medium heat.
Cook sausage meat, stirring and breaking up with a fork until browned (about 4-5 minutes).
Add in sliced fresh garlic, onion, dried basil and jalapeno or crushed red pepper flakes and cook, stirring until onions are soft (about 2 minutes).
Stir in tomatoes with juice, drained beans, roasted garlic puree, stock and wine; simmer uncovered, stirring occasionally for about 25-30 minutes or until slightly thickened and reduced by almost half (could take longer or shorter that 30 minutes until the liquid is reduced).
Toss the pasta with the cooked sausage mixture, fresh chopped parsley, Parmesan cheese (and salt to taste) in a large bowl, or until well combined.
Sprinkle with more Parmesan cheese.