Campanelle Pasta with Sausage and Beans

Ingredients

• (¼ cup)
• ½ oz finely grated Pecorino Romano
• ¼ cup chopped fresh basil
• ¼ cup chopped fresh flat-leaf parsley
• 1 lb campanelle (bell-shaped pasta), rotini (corkscrew pasta), or medium shells
• 2 cups chicken stock or broth
• 1 (15- to 19-oz) can small white beans, drained and rinsed
• + 5 more ingredients
• • ¹/₈ teaspoon dried hot red pepper flakes
  • ½ cup thinly sliced shallot
  • ½ lb fresh sweet Italian sausage, casings discarded
  • 2 tablespoons olive oil
  • 1 head of garlic, left whole, plus 2 garlic cloves thinly sliced

1. Preheat oven to 400°F. 2. Cut off and discard top of garlic head to expose cloves, then wrap head in foil and roast in middle of oven until cloves are tender, about 45 minutes. Open foil carefully and cool to warm. Squeeze garlic from skins into a small bowl, then mash to a paste with a fork....

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