1 lb. sweet Italian sausage links, cut in 1/2-inch slices
1 jar Bertolli® Vineyard Premium Collections Marinara with Burgundy Wine Sauce
1 can (19 oz.) cannellini or white kidney beans, rinsed and drained
1/8 to 1/4 tsp. dried rosemary leaves, crushed (optional)
8 ounces rigatoni or ziti pasta, cooked and drained
Directions
Brown sausage in 12-inch skillet over medium-high heat; drain. Stir in Sauce, beans and rosemary. Bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, 10 minutes or until sausage is done. Serve over hot rigatoni.
Recipe serves: 4
