Course: Appetizers & Snacks
Serves: 4 to 6 as a main dish
Prep: Easy
Method: Baking


12 ounces mild or hot Italian sausage, casings removed
2 tablespoons Filippo Berio Extra Virgin Olive Oil or Filippo Berio Olive Oil
3 large cloves garlic, minced
1 tablespoon rubbed dried sage leaves
3 cans (15 1/2 ounces each) cannellini beans, rinsed and drained
3 cans (14 1/2 ounces each) chicken broth
4 cups water
1 cup macaroni
1 bag (6 ounces) baby spinach leaves, stems removed
1 tablespoon balsamic vinegar
1/8 teaspoon salt
1/2 teaspoon ground black pepper
Grated Pecorino Romano cheese


Crumble the sausage into a large cold pot. Add 2 tablespoons cold water. Cook over medium-high heat, turning occasionally, for about 3 minutes, or until browned. Remove with a slotted spoon; set aside. Pour off and discard any drippings
Add the oil; heat until warm. Add the garlic and sage. Cook for about 1 minute, or until fragrant. Add the beans. Cook, stirring, for 1 minute. Add the broth and water. Increase the heat to high and bring just to a boil. Scrape up the browned bits at the bottom of the pot.
Reduce the heat to medium-low. Cover partially and simmer for 15 minutes.
Transfer about half of the beans, and enough broth to cover, to a blender or food processor. Purée and return to the pot. Add the macaroni and the reserved sausage. Simmer for about 5 minutes, or until the pasta is al dente. Stir in the spinach, vinegar, salt, and the pepper. Sprinkle with Pecorino Romano at the table

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