6 Tbsp olive oil
2 cloves garlic, finely chopped
1/2 of a sweet onion, finely chopped
1 1/2 jars Newman's Own® Sockarooni Sauce
1/4 cup dry white wine
2 tsp salt
1/2 tsp freshly ground pepper
1/2 tsp dried oregano, crumbled
1 tsp dried basil, crumbled
1 bay leaf
3 Tbsp fresh parsley, chopped
2 boxes cooked rigatoni or mostaciolli
2 cans (15 ounces) cannellini beans, undrained
1 cup freshly grated Parmesan cheese
In a heavy saucepan, heat olive oil over medium heat. Sautee onion and garlic until tender and golden, about 7 minutes.
Add Newman's Own® Sockarooni Sauce, cannellini beans, salt, pepper, white wine and parsley. Simmer for 40 minutes.
Add bay leaf, basil and oregano, and continue to simmer for 10 minutes, partially covered.
Remove the bay leaf. Add cooked macaroni to the tomato sauce, and blend. Simmer for 5 minutes, or until thoroughly heated. Serve in bowls with lots of freshly grated Parmesan cheese.