1 pound Pipette or other short tubular pasta
2 15 ounce cans Red Kidney beans, drained
1 Onion, finely chopped
2 Cloves Garlic, finely chopped
¼ cup Olive Oil
8 ounces Sweet Italian Sausage, decased
Salt & Pepper, to taste
In a large skillet, over medium heat, sauté the onion, celery and garlic in the olive oil until the onion is lightly golden. Crumble the sausage into the skillet, and cook until sausage is lightly browned. Add the beans to the sausage mixture. Cook over medium heat for 5 – 10 minutes, making sure the beans do not disintegrate.
Bring a large pot of salted water to boil. Cook pasta until al dente. Drain, and retain one cup of cooking liquid. Add the pasta to beans. If mixture seems dry add some of the water. Salt and pepper to taste. Serve with grated parmigiano.