RIGATONI & WHITE BEANS WITH ITALIAN SAUSAGE SAUCE
Provided by TNadmin-beans
Number Of Ingredients 16
Steps:
- Cook pasta according to package directions. Drain and toss with the olive oil, parsley and beans. Set aside.
- In a saucepan or skillet, saute sausage meat until browned. Drain excess fat, if necessary, and add onion, garlic, mushrooms and oregano. Sauté for about 8-10 minutes or until tender. Add crushed chilies, stock and tomatoes and simmer gently for 10 minutes. Add tomato paste and balsamic vinegar and continue to simmer until heated through. Season with salt and pepper.
- Lightly toss together pasta and sauce. Sprinkle with Romano cheese.
Nutrition Facts : ServingSize 6 servings, Calories 378 calories, Sodium 798 mg, Fat 17 g, Carbohydrate 39 g, Fiber 3.7 g, Protein 19 g
WHITE BEAN AND SAUSAGE RIGATONI
This is a great weeknight meal because it's so fast. The combination of beans, pasta, and sausage with the tomatoes give it great flavor. Recipe courtesy of Better Homes and Gardens Prizewinning Recipes.
Provided by AmyZoe
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cook pasta according to package directions. Drain and return pasta to saucepan.
- Meanwhile, in a large saucepan combine beans, undrained tomatoes, sausage, and basil.
- Cook and stir until heated through.
- Add bean mixture and fresh basil to pasta.
- Stir gently to combine.
- To serve, sprinkle each with serving of cheese.
WHITE BEANS WITH RIGATONI
"My husband and I are fans of canned beans...especially when they're combined with pasta," shares Carol Gaus of Itasca, Illinois. "This quick-to-fix recipe makes a wonderful after-work meal served with whole wheat rolls and a salad with light vinaigrette dressing."
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 5 servings.
Number Of Ingredients 12
Steps:
- Cook pasta according to package directions. In a large saucepan, saute onion and garlic in oil until tender. Stir int the mushrooms; cook about 5 minutes longer or until mushrooms are almost tender., Stir in the beans, tomatoes, sage, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in the kale. Return to boil. Cover and cook for 3-4 minutes or until kale is wilted and tender. Drain pasta; add to bean mixture and heat through. Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 319 calories, Fat 6g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 537mg sodium, Carbohydrate 55g carbohydrate (0 sugars, Fiber 8g fiber), Protein 14g protein.
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- The first thing you want to do is get your pasta water boiling. Fill a large pot (preferably around 8 quarts) with approximately 6 quarts water, then put it over high heat. When you see wisps of steam, add 3 Tbsp. salt, stir once, and cover the pot. This will make it boil faster. Yes, it’s A LOT of salt, but as the pasta cooks, it absorbs the salty water, ensuring the pasta is seasoned from the inside out. You end up dumping most of the salt anyway when you drain the water. → How to know which pasta shapes to use when
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- Heat 2 Tbsp. oil in a large Dutch oven or large skillet, preferably with straight sides, over medium-high. It’s best to use a vessel with high sides, because you’re about to do a lot of tossing and flinging when the pasta goes in, and this will minimize spillage. Add sausage and cook, breaking up with a wooden spoon and stirring occasionally, until meat is browned, crispy in places, and cooked through, 8–10 minutes. Transfer with a spider or slotted spoon to a plate. Remove pot from heat and set aside.
- Pour 12 oz. pasta into water and stir once. Set timer for 3 minutes less than the package advises. You’re going to cook it well shy of al dente.
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