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1
Heat a 10-inch straight-sided skillet over medium-high heat.
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2
Add the olive oil and continue to heat.
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3
Pierce each sausage link twice with the tip of a pairing knife.
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4
Add the sausages to the hot pan and brown evenly on all sides, 6 to 8 minutes.
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5
Remove the sausages to a plate to cool slightly.
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6
When cool enough to handle, slice each link on the bias into 1/2-inch pieces.
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7
Set aside.
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8
Reduce the heat to medium.
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9
To the hot skillet, add the bacon.
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10
Cook until it is brown and crisp.
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11
Add the garlic and onions and cook, stirring regularly, until the onions begin to soften, about 3 minutes.
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12
Add the tomatoes and cook, stirring occasionally, until the tomatoes begin to blister and break down, about 10 minutes.
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13
Add the paprika, 1/2 teaspoon salt and the pepper and cook for another 2 minutes.
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14
Add the chicken broth, drained beans, thyme and rosemary and allow the mixture to return to a simmer.
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15
Nestle the sausages back in and add any juice that may have collected on the plate.
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16
Allow the mixture to cook until the sausages are cooked through, about 10 minutes.
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17
Meanwhile, in a pot of rapidly boiling salted water, cook the pasta for 8 minutes.
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18
Drain and immediately pour the cooked pasta into the bean mixture to finish cooking, about another 3 minutes.
