Conchiglie with a sausage and arrabiata sauce

I first made this a number of years ago when we stayed in Tuscany.  Naomi was so taken with this recipe that she insisted we write it down and keep it.  We did that and it came back with us; however time waits for no man and the recipe and technology have moved on, so here it is in it's latest version in electronic format.  It's still just as good and everyone still likes it!

Ingredients
2 medium onions
1 tablespoon olive oil
2 cloves garlic
A pinch of crushed, dried chilli
1 small glass of red wine
A dash of balsamic vinegar
1 400g tin chopped tomatoes
1 400g tin cannelini beans
4-6 of the best sausages you can get - we love Clark's sausages, available from Byrons deli.
200g conchiglie pasta
Salt and freshly ground black pepper to taste

Method
Finely slice the onions, heat the oil in a good sized frying pan and add the onion.  Sauté on a medium heat until the onion is transparent but not coloured.  Now add the garlic and dried chilli and continue cooking for a couple of minutes.  Add the wine and the  balsamic vinegar and cook until the mix is almost dry.

Put the sausages under the grill, prick them and grill until nicely browned.  While the sausages cook, add the tomatoes, beans, salt and pepper to the onion mixture, cover and simmer on a low heat until the sausages are cooked.

Boil some water, add a pinch of salt and the pasta and cook as the pack directs until it's softened (normally about 10-12 minutes).  Increase the heat under the sauce enough to reduce the it to a good, thick consistency.

Drain the pasta and serve in bowls with a tablespoon or two of sauce.  You can add grated parmesan if you wish but I don't think it's needed.

Enjoy!