Fresh Cranberry Beans with Italian Sausage, Tomato and Green Fusilli

From: The Versatile Grain and the Elegant Bean Cookbook, p348

1# fresh cranberry beans (about 1.5C)

2 Sweet Italian pork sausage links, removed from casing and crumbled

1 large onion finely chopped

3 cloves garlic finely chopped

2/3C dry white wine

1 14oz can Italian Tomatoes, undrained [more makes it saucier]

1 Bay leaf

1t dried oregano

1t finely chopped fresh sage

1/2t finely chopped fresh rosemary

4-5 leaves fresh basil, finely chopped

1t tomato paste

1/4t hot pepper flakes

salt to taste

12 ozs spinach fusilli pasta

2T grated Pecorino-Romano or Parmesan Cheese

fresh ground black pepper to taste

1T coarsely chopped fresh parsley

In a 3qt saucepan, put the shelled beans in water to cover ans simmer for 35 to 40 minutes, covered or until beans are tender. Drain and set the beans aside. IN a large 12" skillet, sauté the sausages until they lose their color, stirring over medium heat for about 3 minutes. Add the onions and the garlic to the skillet and cook, stirring occasionally, until the onions are wilted. Add the wine and cook for 2 minutes more. Stir in the tomcatted and bring to a biol. Lower the heat and add the bay leaf, oregano, sage, rosemary, basil, tomato paste, hot pepper flakes, the cooked beans and salt. Stir and simmer, uncovered while the pasta cooks.

Cook the fusilli in lots of boiling salted water until al dente, about 10-12 minutes. Remove and discard the bay leaf from the bean mixture, then drain the pasta and stir into the beans. Transfer to a warm serving dish. Sprinkle grated cheese over the pasta, add the black pepper, then scatter the chopped parsley over the top. Serve at once.