[Deana]

ok, so I know you said pasta/sausage recipes but this is one of my FAVORITE recipes ever that uses sausage. I added a bunch of my personal notes:

Thyme-Scented White Bean Cassoulet
1 1/2 cups chopped onion
1 1/2 cups (1/2-inch-thick) slices diagonally cut carrot
1 cup (1/2-inch-thick) slices diagonally cut parsnip (I used diced potato)
2 garlic cloves, minced
3 cups cooked Great Northern beans (I use 2 cans, rinsed and drained)
3/4 cup vegetable broth
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (28-ounce) can diced tomatoes, undrained (I only use about 3/4 of the can -- didn't want it too tomato-y)
1 bay leaf
1/4 cup dry breadcrumbs
1/4 cup (1 ounce) grated fresh Parmesan cheese
2 tablespoons butter, melted
2 links meatless Italian sausage (such as Boca), thawed and chopped (I cook 3 links of Italian turkey sausage, sliced and added at the very end)
2 tablespoons chopped fresh parsley

Heat oil in a large nonstick skillet over medium heat. Add onion, carrot, parsnip, and garlic; cover and cook 5 minutes or until tender.
Place in a 5-quart electric slow cooker. Add beans and next 6 ingredients (through bay leaf). Cover and cook on low 8 hours or until vegetables are tender.
Combine breadcrumbs, cheese, and butter in a small bowl; toss with a fork until moist. Stir breadcrumb mixture and sausage into bean mixture; sprinkle with parsley.