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1
In a wide skillet large enough to accommodate the cooked pasta later, warm the olive oil over medium-low heat.
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2
Add the garlic and sausage and saute.
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3
When the garlic is well softened and fragrant and the sausage is lightly browned, after about 7 minutes, add the beans.
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4
Using a wooden spoon, stir them with the oil and break them up a little.
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5
Stir in the bean liquid and the meat broth.
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6
Simmer, uncovered, over medium-low heat until the liquid has thickened to a sauce consistency, about 20 minutes.
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7
Meanwhile, bring a large pot filled with water to a rolling boil.
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8
Stir in the pasta and the kosher salt.
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9
Cook, always over the highest possible heat and stirring constantly to prevent the strands from sticking together, until the pasta is almost cooked.
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10
Cooking time depends on what type of pasta is used.
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11
Fresh bigoli are cooked as soon as the water returns to the boil and the noodles rise to the surface, about 3 minutes.
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12
Factory-made bucatini cook quickly because they are hollow and their walls are thin, no more than 7 minutes.
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13
Penne or perciatelli usually take another minute or two to cook.
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14
Add a glass of cold water to the pot to arrest the boiling and drain immediately.
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15
Transfer the pasta to the skillet with the bean sauce.
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16
Toss together over high heat with the parsley and plenty of pepper.
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17
Serve immediately.
