Name: Rigatoni with Kidney Beans And Italian Sausage
Ingredients: 2 ts Olive Oil; Note 1; 1 lg Onion; Chopped; 2 Cloves Garlic; Crushed; 4 Lean Fresh Turkey Sweet Italian Sausage; Chopped; 1 lg Can Crushed Tomatoes; Note 2; 14 oz Kidney Beans; Drained; 2 tb Chopped Fresh Basil; 1 tb Chopped Fresh Sage; 1 tb Chopped Fresh Parsley; 1 lb Rigatoni Pasta

In a word, [Paul] is calling for some spiritual sweat (1 Timothy 4:7)! Just as the athletes discarded everything and competed gumnos – free from everything that could possibly burden them – so we must get rid of every encumbrance, every association, habit, and tendency which impedes godliness. If we are to excel, we must strip ourselves to a lean, spiritual nakedness. The writer of Hebrews explains it like this: “Therefore, since we are surrounded by such a great cloud of witnesses, let us throw off everything that hinders and the sin that so easily entangles, and let us run with perseverance the race marked out for us” (Hebrews 12:1). Men, we will never get anywhere spiritually without a conscious divestment of the things that are holding us back. What things are weighing you down? The call to discipline demands that you throw it off. Are you man enough?

Kent Hughes

CATEGORY	CUISINE	TAG	YIELD
Grains	Italian	Eat-lf mail, Italian, Low fat, Main dishes, Pasta	6	servings

INGREDIENTS

2	ts	Olive Oil; Note 1
1	lg	Onion; Chopped
2		Cloves Garlic; Crushed
4		Lean Fresh Turkey Sweet Italian Sausage; Chopped
1	lg	Can Crushed Tomatoes; Note 2
14	oz	Kidney Beans; Drained
2	tb	Chopped Fresh Basil
1	tb	Chopped Fresh Sage
1	tb	Chopped Fresh Parsley
1	lb	Rigatoni Pasta

INSTRUCTIONS

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 <reggie@reggie.com> on Jan 12,
1999, converted by MM_Buster v2.0l.

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