Categories: Pasta, Italian 
      Yield: 4 servings 
  
      1 cn Italian white beans; drained      1/2 ts Rosemary, fresh; chopped 
    1/2 lb Italian sausage, sweet              2 tb Basil, fresh; chopped 
      1 c  Onion; finely chopped               1 ts Tomato paste 
      1 tb Garlic; minced                    1/2 ts Red pepper flakes 
    2/3 c  Wine, white                              Salt; to taste 
     16 oz Italian tomatoes, peeled*           1 lb Fusilli 
      1    Bay leaf                                 Parmesan 
      1 ts Oregano                                  Parsley; chopped 
    1/2 ts Sage                            
  
  *Reserve liquid 
   
  Peel and crumble sausage.  Cook in a deep saucepan until it has changed 
  color.  If using a lean sausage, you may need to add a tablespoon of olive 
  oil to the pan.  Add the onions and garlic and saut‚ until the onions are 
  transparent.  Add the wine and let simmer (not quite boiling) for a couple 
  of minutes.  Then add the tomatoes, bring to a boil, lower the heat, and 
  add all herbs (except the parsley), tomato paste, pepper flakes, and canned 
  beans, and let simmer while the pasta is cooking. 
   
  Cook the pasta al dente, drain, and stir into the bean mixture.  Toss in 
  the parsley and stir again.  Add the Parmesan very gradually, and stir 
  more.  Serve immediately. 
   
                                          Petaluma Pete 
                                          The Austin Chronicle