French Green Beans with Sausage in Garlic-Sherry Reduction

Tonight, I made a favorite dish of mine, and chicken-apple sausage is the no-so-secret ingredient that makes it super delicious and cheap. I pick the chicken-apple because I dig the sweet/savory combo, but one could easily go savory/savory (I saw a portobello mushroom sausage at the store that sounded purty dern good). Either way, using sausage like this in a pasta is a really easy way to get cheap protein and add a lot of flavor without much fuss. And if you buy it pre-cooked (which you should because there's no reason not to), you can't muck it up!

Ingredients:
Olive oil, butter, or ghee
3 cloves garlic
4-6 oz (half a pack) of French Green Beans from Trader Joes
1 chicken apple sausage, pre-cooked
Dry sherry or white wine
Pepper to taste, since there's plenty of salt in the sausage
and pasta of your choice...I like fusilli because it catches the good stuff in its nooks (or so I imagine).

Sautée and brown the garlic. Then, add the green beans, and cook on med-high heat until nearly done. Add the sausage and pepper, and let cook for another five-or-so minutes to warm them up. Finally, add the sherry/wine to taste. If you don't have wine, use a little water. You just want to get any lingering deliciousity at the bottom of the pan before you mix it in with your pasta. Toss in with the pasta, and sprinkle on a little parm. Voilà. This takes twenty minutes start-to-finish, and its light, flavorful, and satisfying.

And finally, I know this post was sort of about the sausage, but I made this dish without it the other night and it was just as good.