Recipe by Colu Henry
Start to Finish: 45 minutes
2 tbsp. olive oil
1 medium yellow onion, finely chopped
1 medium carrot, finely chopped
1 lb. sweet Italian sausage, casings removed
2 cloves garlic, finely chopped
1 can (28 oz.) diced tomatoes
6 oz. ditalini pasta
3 cups coarsely chopped broccolini, stems and florets separated
1 can (about 15 oz.) cannellini beans, rinsed
1/4 cup mascarpone cheese
1. In a large deep skillet, heat the oil over medium. Add the onion and carrot; season with salt and pepper. Cook, stirring often, until the vegetables begin to soften, about 5 minutes. Add the sausage; cook, stirring and breaking up the meat with a spoon, until browned, about 7 minutes. Add the garlic; cook until golden, about 1 minute.
2. Add the tomatoes with juices and 2 1/2 cups water. Bring to a boil. Add the pasta and broccolini stems. Cook, stirring occasionally, until the pasta is almost al dente, about 8 minutes.
3. Reduce heat to medium. Add the broccolini florets and beans. Cook until the broccolini is tender, 2 to 3 minutes; season.
4. Divide the pasta among bowls. Top with the mascarpone.