4 tbsp. olive oil
5-6 sprigs parsley, chopped
1 (19 oz.) can Progresso kidney beans
3 cloves garlic, sliced
Pinch of crushed red pepper
1 lb. Ditalini macaroni

In a 1 quart saucepan, saute the garlic and parsley in the olive oil. Add the crushed red pepper. Saute until the garlic is very lightly browned. Do not scorch. Add to the above the kidney beans and liquids. Let it simmer for 15-20 minutes.

In another pan, cook the ditalini according to instructions on the box. Drain - save a little of the water macaroni was cooked in. Pour macaroni back into the pan in which it was cooked. Add to it the bean mixture. If a little dry, add water, a little at a time. Mix well. Put into serving platter. Serve with Romano cheese.