Ingredients
- 4 oz Olive Oil
- 10 oz Onion, chopped
- 3 oz Garlic, minced
- 1 1/2 lbs Canned Tomatoes, drained and chopped
- 2 tsp Fresh Rosemary, chopped
- 2 Tbsp Dijon Mustard
- 1 1/2 tsp Salt
- 1/2 tsp Black Pepper
- 5 oz Dry White Wine
- 10 oz Chicken Broth
- 2 1/4 lbs Penne Pasta, cooked
- 1 1/4 lbs Canned Navy White Beans, drained
- 1 1/4 lbs Maple Leaf Farms Duck Sausage , crumbled and cooked ( Maple Leaf Farms Ground Duck Meat may be substituted )
- 1/4 cup Parsley, chopped
- 2 oz Unsalted Butter
- Fresh Basil, as needed
Direction
- Cook duck sausage in skillet. Set aside.
- Sauté onions in oil until tender. Add garlic and cook 1 minute. Stir in tomatoes, mustard, rosemary, salt and pepper. Continue cooking for 1-2 minutes.
- Add wine; reduce by half. Add chicken broth; reduce by half.
- For each portion: sauté 6 ounces pasta, 3 ounces beans, 3 ounces duck and 2 tablespoons parsley in oil. Add 4 ounces sauce and heat. Stir in butter. Garnish with fresh basil and serve immediately. Can also be served cold.