Rotini Pasta With Sausage And Cannellini Beans Recipes

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ONE-POT ITALIAN BEAN AND SAUSAGE PASTA



One-Pot Italian Bean and Sausage Pasta image

Pasta lovers in search of a different twist on your favorite dish, look no further. This one-pot pairs campanelle pasta with spicy Italian sausage and creamy cannellini beans in a tomato sauce that's guaranteed to warm you up on a cold night.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 4

Number Of Ingredients 9

1 tablespoon olive oil
4 (4 oz each) spicy Italian sausage links
8 oz uncooked campanelle pasta (2 3/4 cups)
2 cups Progresso™ chicken broth (from 32-oz carton)
2 tablespoons Muir Glen™ organic tomato paste (from 6-oz can)
1/2 teaspoon salt
1 can (14.5 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained
1 can (19 oz) Progresso™ cannellini beans, drained, rinsed
1/2 cup grated Parmesan cheese (2 oz)

Steps:

  • In 12-inch nonstick skillet, heat oil over medium heat. Add sausages; cook 4 to 6 minutes, turning occasionally, until sausages are browned on all sides. Add pasta, chicken broth, tomato paste and salt. Heat to boiling; cover, reduce heat and cook 9 to 11 minutes, stirring occasionally, until pasta is al dente and most of liquid is absorbed.
  • Remove skillet from heat. Remove sausages, cut into 1/2-inch slices, and return to skillet with crushed tomatoes and beans. Cook over medium heat 3 to 4 minutes, stirring occasionally, until hot. Stir in Parmesan cheese, and serve.

Nutrition Facts : Calories 740, Carbohydrate 78 g, Cholesterol 55 mg, Fat 1/2, Fiber 8 g, Protein 37 g, SaturatedFat 11 g, ServingSize 2 1/4 Cups, Sodium 1910 mg, Sugar 10 g, TransFat 0 g

ROTINI PASTA WITH SAUSAGE AND CANNELLINI BEANS



Rotini Pasta With Sausage and Cannellini Beans image

This is total comfort food at it's best! You can sub the rotini pasta for medium shells but rotini is better. This recipe is made with roasted garlic, so if you are planning to make this wonderful dish, roast your garlic bulb way in advance or even a day ahead and refrigerate, I roast my garlic and store it in the freezer in small containers. You can use turkey sausage for this in place of Italian sausage.... This is a fantastic Italian-style dish. Cooking time does not include roasting the garlic.

Provided by Kittencalrecipezazz

Categories     Pork

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 13

1 large bulb of garlic (roasted and skins removed)
3 large garlic cloves, thinly sliced
1 lb Italian sausage, casings removed
1 onion, chopped
1 jalapeno pepper, seeds removed and finely chopped (or use 1/4 teaspoon hot pepper flakes)
1 (14 ounce) can diced tomatoes with juice
1 (19 ounce) can cannellini beans, drained and rinsed
2 cups chicken broth
1 cup white wine (or use 3 cups chicken broth)
3/4 lb rotini pasta (cooked al dente, drained, then tossed with 3 tbsp oil)
1 teaspoon dried basil (or to taste) or 1/4 cup fresh basil (or to taste)
1/4 cup chopped fresh parsley (or to taste)
1/3 cup grated parmesan cheese (or to taste) or 1/3 cup romano cheese (or to taste)

Steps:

  • Squeeze the roasted garlic from skins and mash with a fork in a small bowl.
  • Heat about 3 tablespoons olive oil in a skillet over medium heat.
  • Cook sausage meat, stirring and breaking up with a fork until browned (about 4-5 minutes).
  • Add in sliced fresh garlic, onion, dried basil and jalapeno or crushed red pepper flakes and cook, stirring until onions are soft (about 2 minutes).
  • Stir in tomatoes with juice, drained beans, roasted garlic puree, stock and wine; simmer uncovered, stirring occasionally for about 25-30 minutes or until slightly thickened and reduced by almost half (could take longer or shorter that 30 minutes until the liquid is reduced).
  • Toss the pasta with the cooked sausage mixture, fresh chopped parsley, Parmesan cheese (and salt to taste) in a large bowl, or until well combined.
  • Sprinkle with more Parmesan cheese.

Nutrition Facts : Calories 970.2, Fat 36.4, SaturatedFat 13.1, Cholesterol 72, Sodium 2424.3, Carbohydrate 101, Fiber 11.9, Sugar 10.6, Protein 47.5

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