Note 1: Original recipe used 1 Tbsp olive oil Note 2: 1 lb 11 oz can of crushed tomatoes Heat the oil in a heavy-based pan. Add the onion, garlic and sausage to the pan ad cook, stirring occasionally, over med heat for 5 min. Add the tomato, beans, basil, sage, parsley and salt and pepper to taste. Reduce the heat and simmer for 20 min. While the sauce is cooking, add the pasta to a large pan of rapidly boiling salted water and cook until al dente. Drain. Divide the pasta among serving bowls and top with the sauce. NOTE: Dried beans can be used. Soak them overnight in water, drain, and transfer to a pan. Cook well with water, bring to the boil and cook for 20 min, or until tender. Giant conchiglie (shell pasta) can be used instead of rigatoni as they hold the sauce well. Pre Time: 25 min Total cooking time: 30 min Serves 4 - 6 This is VERY filling!! Excellent flavor and textures. NOTES : Cal 642.2 Total Fat 10.1g Sat Fat 0.5g Carb 99.3g Fib 19g Pro 38.6g Sod 605mg CFF 14.1% Recipe by: The Essential Pasta Cookbook Posted to EAT-LF Digest by Reggie Dwork on Jan 12, 1999,