- 1 pound sweet Italian sausage links, cut into 1/2-inch pieces
- 1 (26 ounce) jar Ragu® Chunky Pasta Sauce
- 1 (19 ounce) can cannellini or white kidney beans, rinsed and drained
- 1/8 teaspoon dried rosemary leaves, crushed
- 1 (16 ounce) box rigatoni or ziti pasta, cooked and drained
- Brown sausage in 12-inch skillet over medium-high heat; drain. Stir in pasta sauce, beans and rosemary.
- Bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, 10 minutes or until sausage is done.
- Serve over hot pasta.