Pastashellswithbeansgreensandsausage Recipes

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BAKED PASTA SHELLS WITH SAUSAGE AND GREENS



Baked Pasta Shells with Sausage and Greens image

Crisp nuggets of Italian sausage and tender broccoli rabe swathed in a blanket of cozy cheese sauce-this is the definition of cold-weather comfort food.

Provided by Claire Saffitz

Categories     Bon Appétit     Dinner     Pasta     Sausage     Sage     Fontina     Cheddar     Broccoli Rabe     Cheese     Bake     Peanut Free     Tree Nut Free     Kid-Friendly     Milk/Cream

Yield 8 servings

Number Of Ingredients 9

¼ cup plus 1 Tbsp. extra-virgin olive oil
1 lb. sweet or hot Italian sausage, casings removed
6 garlic cloves, coarsely chopped
1 Tbsp. finely chopped sage, plus 10 leaves for serving
½ tsp. crushed red pepper flakes
2 cups half-and-half
12 oz. Fontina and/or aged cheddar, coarsely grated, divided
1 lb. ridged medium pasta shells (such as lumaconi) or large tube pasta (such as rigatoni)
1 bunch broccoli rabe, stems cut into 2" pieces, leafy ends left long

Steps:

  • Place racks in middle and upper third of oven; preheat to 325°F. Heat a large, deep ovenproof skillet over medium-high. Pour in ¼ cup oil; add sausage and break up into small pieces. Cook, undisturbed, until browned underneath, about 4 minutes. Stir a few times; cook, undisturbed, until cooked through, about 3 minutes.
  • Add garlic, chopped sage, and red pepper flakes to sausage and cook, stirring, until garlic is golden, about 2 minutes. Mix in half-and-half and simmer until thickened slightly, about 2 minutes. Reduce heat to low. Stirring constantly, gradually add two-thirds of the cheese a little at a time, letting it melt before adding more. Cook, stirring, until sauce is smooth and thick, about 3 minutes; season with salt. Remove from heat.
  • Meanwhile, cook pasta in a pot of boiling salted water, stirring occasionally and adding broccoli rabe during the last 2 minutes, until very al dente, about 2 minutes less than package directions. Drain in a colander, shaking well. Return pasta and broccoli rabe to pot.
  • Add sausage mixture to pasta and toss to coat; transfer to skillet. Cover with foil and bake on middle rack until pasta is al dente and sauce is bubbling, 30-40 minutes. Remove from oven. Heat broiler.
  • Top pasta with remaining cheese. Toss sage leaves and remaining 1 Tbsp. oil in a small bowl; arrange over pasta. Broil on upper rack until cheese is browned in spots, about 5 minutes. Let cool slightly before serving.

SAUSAGE, GREENS, AND BEANS PASTA



Sausage, Greens, and Beans Pasta image

The genius of this pasta recipe is in the contrast of the textures and flavors. If spicy isn't your thing, sub in any fresh sausage you like.

Provided by Claire Saffitz

Categories     Bon Appétit     Pasta     Sausage     Chickpea     Bean     Rosemary     Chard     Escarole     Parmesan     Dinner

Yield 4 servings

Number Of Ingredients 11

1/3 cup olive oil
2 sprigs rosemary
8 ounces spicy Italian sausage, casings removed
1 (15.5-ounce) can chickpeas or cannellini (white kidney) beans, rinsed, patted dry
1/4 cup dry white wine
12 ounces paccheri, rigatoni, or other large tubular pasta
Kosher salt
8 cups (lightly packed) torn escarole, kale, or Swiss chard leaves
3/4 cup finely grated Parmesan, divided
Freshly ground black pepper
2 tablespoons unsalted butter

Steps:

  • Heat oil in a large Dutch oven or other heavy pot over medium-high. Fry rosemary, turning, until crisp, about 2 minutes. Transfer to paper towels to drain.
  • Add sausage to same pot and cook, breaking up with a wooden spoon and stirring occasionally, until browned and cooked through, 8-10 minutes. Transfer with a slotted spoon to a plate.
  • Add chickpeas to pot and cook, tossing occasionally and mashing some chickpeas with spoon, until browned in spots, about 5 minutes. Transfer about half of chickpeas to plate with sausage. Add wine to pot, bring to a boil, and cook until liquid is almost completely evaporated, about 2 minutes.
  • Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions.
  • Using a spider or a slotted spoon, transfer pasta to pot with chickpeas and add escarole and 1 cup pasta cooking liquid. Cook, tossing often, until escarole is wilted, pasta is al dente, and sauce is thickened, about 4 minutes. Add another 1/4 cup pasta cooking liquid, then gradually add 1/2 cup cheese, tossing until melted and dissolved into a luxurious, glossy sauce. Thin with more pasta cooking liquid if needed. Season with pepper, and more salt if needed. Add butter and toss to combine, then mix in reserved sausage and chickpeas.
  • Divide pasta among bowls. Crumble rosemary over top and sprinkle with remaining 1/4 cup cheese.

PASTA WITH ANDOUILLE SAUSAGE, BEANS AND GREENS



Pasta With Andouille Sausage, Beans and Greens image

Highly seasoned Andouille sausage makes this pasta extra-zippy, while white beans and collard greens give it a rustic flair. They are not ingredients typically used in pasta, but this dish may become part of your regular rotation once you try it. This one-dish dinner is perfect for cold, cozy nights when you want something hearty to stick to your bones, but it will satisfy any time. Swirling in lemon juice and olive oil just before serving adds freshness and ties all of the flavors together.

Provided by Vallery Lomas

Categories     weekday, pastas, sausages, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 14

Salt and black pepper
1 pound rigatoni or any pasta with ridges
2 tablespoons extra-virgin olive oil, plus more for drizzling
12 ounces Andouille sausage, diced
1 shallot, minced
2 garlic cloves, minced
1 bunch collard greens, stems discarded, leaves coarsely chopped (4 1/2 cups)
1 tablespoon fresh thyme leaves
1 (15-ounce) can cannellini beans, drained and rinsed
1 cup diced fresh tomato (from 1 large)
1/4 cup chopped flat-leaf parsley
1/4 cup thinly sliced chives
1 lemon, zested and cut into wedges, for serving
1/4 cup grated Parmesan, for serving

Steps:

  • Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to the package's instructions.
  • Meanwhile, heat oil in a large heavy-bottomed skillet over medium-high. Add sausage and cook, stirring occasionally, until browned, 5 to 7 minutes. Add shallot and garlic and cook, stirring often, until translucent, about 2 minutes.
  • Add collard greens and toss to wilt, 2 to 3 minutes. Season with salt and pepper. Add the thyme, cannellini beans and tomatoes and toss to warm through. Season again with salt and pepper to taste.
  • Reserve 1/2 cup pasta water and drain pasta. Return pasta to the empty pot and set over medium-low. Add the sausage mixture and toss to combine, gradually adding the reserved pasta water as needed to create a sauce.
  • Remove from the heat and sprinkle with parsley, chives, lemon zest and Parmesan. Season with salt and pepper to taste. Divide among bowls, drizzle with olive oil and serve with lemon wedges.

GREENS 'N BEANS PASTA WITH ITALIAN SAUSAGE



Greens 'n Beans Pasta With Italian Sausage image

Like the restaurant dish, Greens and Beans, this recipe takes it to a new level by adding Italian sausage and pasta. This is an awesome tasting dish that takes me back to my Italian Grandmother's kitchen.

Provided by Marie

Categories     Penne

Time 40m

Yield 6 serving(s)

Number Of Ingredients 8

12 ounces pasta (I like Rotini or Penne)
2 tablespoons olive oil
16 ounces Italian sausage, removed from casing and crumbled
4 garlic cloves, minced
1 (15 ounce) package fresh escarole, chopped
1 cup chicken broth
1 (15 ounce) can cannellini beans
1/4 cup grated parmesan cheese

Steps:

  • Cook pasta in boiling salted water according to package directions until al dente.
  • Meanwhile, in a large skillet, heat olive oil and saute sausage and garlic together until sausage is browned.
  • Stir in escarole and cook until wilted.
  • Stir in chicken broth, cover and simmer for about 10 minutes.
  • Add drained cooked pasta, beans and Parmesan cheese to skillet and stir over low heat for about 5 minutes until juices thicken.
  • Serve topped with additional grated Parmesan cheese.
  • Note: If you cannot find the escarole in a sack, use 1 bunch of fresh escarole, chopped.

Nutrition Facts : Calories 649.3, Fat 27.8, SaturatedFat 8.9, Cholesterol 46.8, Sodium 1126.7, Carbohydrate 67, Fiber 8.6, Sugar 2.3, Protein 32.2

PASTA SHELLS WITH BEANS, GREENS, AND SAUSAGE



Pasta Shells With Beans, Greens, and Sausage image

From Weight Watchers Simply Delicious. Per 1 1/2 c. serving: 413 calories, 7 g fat, 15 mg cholesterol, 68 g carb, 7 g fiber, 20 g protein. 8 points.

Provided by ratherbeswimmin

Categories     Pasta Shells

Time 35m

Yield 6 serving(s)

Number Of Ingredients 9

3 cups small shell pasta
8 ounces sweet Italian sausage or 8 ounces hot Italian sausage
2 garlic cloves, minced
2 teaspoons dried sage
1 (19 ounce) can cannellini beans, rinsed and drained
3 cups torn spinach leaves
2 cups low sodium chicken broth
1/2 teaspoon salt (or to taste)
1/4 teaspoon pepper (or to taste)

Steps:

  • Cook pasta according to package directions; drain.
  • Heat a large nonstick skillet over medium-high heat; add in the sausage; brown the sausage, breaking it apart with a spoon; drain browned sausage on a paper-towel lined plate.
  • Add garlic and sage to the same skillet; stir/saute for about 30 seconds or until fragrant.
  • Add in the beans, spinach, and broth; bring to a boil.
  • Lower heat and simmer about 5 minutes or until the spinach is just tender.
  • Add in drained pasta, sausage, salt, and pepper; simmer until well heated; adjust seasoning to taste.

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