Pasta  salsicce e fagioli (Pasta beans and sausages)

Ingredients 350 g Garden Rotini pasta, 350 g of canned pinto beans , 2 tomatoes,  garlic salt, 1 onion, 200 g of sausage, white wine, cheese flakes and grated Parmesan, oil, salt and pepper.

Preparation

Cut onions, tomatoes and sausages in small chunks. In a frying pan with olive oil add in succession onions, sausages and then tomatoes. Sauté’ very well.  Garlic salt to taste.  Add a bit of white wine during the cooking.  Add canned pinto beans, a bit of pepper and cook for 25 minutes, or a bit longer to ensure that pinto beans are delicate in taste and very soft. Every now and then add a bit of water with wine and grated parmesan.

In the while boil separately the Garden rotini pasta and when ready  "al dente" add  in to the frying pan mix well with the sauce  and  serve on plates with flakes of Parmesan and pepper on top.