Begin this dish by boiling a large pot of water for the orzo. (Begin this, while cooking sausage in another pot). Cook pasta until al dente. Do not throw out pasta water, which will be added to dish.
Heat oil in large frying pan or dutch oven, (large enough to fit the sausage and pound of pasta.
Sauté garlic cloves until golden. Add sausage, breaking up into bite sized pieces and cooking all way through.
Remove garlic cloves. Add passata, which will be just enough to mix into sausage. This is not a tomato sauce dish. Add in sprigs of rosemary.
Add white wine if using and cook down on low for about ten minutes to cook off alcohol.
Rinse can of beans. Add to dish.
Season with salt and pepper.
Add in orzo pasta. Mix thoroughly and add one ladle of pasta water. The starchy pasta water will help to thicken. You might need to add more passata. You can judge this if you think you need more. I never add more than one cup.
Stir in heavy cream at the end.
Serve with grated pecorino cheese.
