Name: Campanelle Pasta with Sausage and Beans
Yield: Makes 4 main-course servings
Ingredients: 1 head of garlic, left whole, plus 2 garlic cloves thinly sliced; 2 tablespoons olive oil; 1/2 lb fresh sweet Italian sausage, casings discarded; 1/2 cup thinly sliced shallot; 1/8 teaspoon dried hot red pepper flakes; 1 (14-oz) can diced tomatoes in juice, drained, or 2 large fresh plum tomatoes, cut into 1/4-inch dice; 1 (15- to 19-oz) can small white beans, drained and rinsed; 2 cups chicken stock or broth; 1 lb campanelle (bell-shaped pasta), rotini (corkscrew pasta), or medium shells; 1/4 cup chopped fresh flat-leaf parsley; 1/4 cup chopped fresh basil; 1/2 oz finely grated Pecorino Romano (1/4 cup)

Karen Azar of North Providence, Rhode Island, writes: "My boyfriend and I recently dined at Terra Mar Grill in the Saybrook Point Inn, in Old Saybrook, Connecticut. He had the campanelle pasta, and it reminded him of a meal his mother used to make. Could you please obtain the recipe?"

Active time: 30 min Start to finish: 1 1/2 hr

Recipe notes

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