Campanelle Pasta with Sausage and Beans Recipe

Name: Campanelle Pasta with Sausage and Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 head of garlic, left whole, plus 2 garlic cloves thinly sliced; 2 tablespoons olive oil; 1/2 lb fresh sweet Italian sausage, casings discarded; 1/2 cup thinly sliced shallot; 1/8 teaspoon dried hot red pepper flakes; 1 (14-oz) can diced tomatoes in juice, drained, or 2 large fresh plum tomatoes, cut into 1/4-inch dice; 1 (15- to 19-oz) can small white beans, drained and rinsed; 2 cups chicken stock or broth; 1 lb campanelle (bell-shaped pasta), rotini (corkscrew pasta), or medium shells; 1/4 cup chopped fresh flat-leaf parsley; 1/4 cup chopped fresh basil; 1/2 oz finely grated Pecorino Romano (1/4 cup)

Servings: persons

1 head of garlic, left whole, plus 2 garlic cloves thinly sliced
2 tablespoons olive oil
1/2 lb fresh sweet Italian sausage, casings discarded
1/2 cup thinly sliced shallot
1/8 teaspoon dried hot red pepper flakes
1 (14-oz) can diced tomatoes in juice, drained, or 2 large fresh plum tomatoes, cut into 1/4-inch dice
1 (15- to 19-oz) can small white beans, drained and rinsed
2 cups chicken stock or broth
1 lb campanelle (bell-shaped pasta), rotini (corkscrew pasta), or medium shells
1/4 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh basil
1/2 oz finely grated Pecorino Romano (1/4 cup)

1
Preheat oven to 400F.
2
Cut off and discard top of garlic head to expose cloves, then wrap head in foil and roast in middle of oven until cloves are tender, about 45 minutes.
3
Open foil carefully and cool to warm.
4
Squeeze garlic from skins into a small bowl, then mash to a paste with a fork.
5
Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook sausage, stirring and breaking up large pieces, until browned, about 4 minutes.
6
Add sliced garlic, shallot, and red pepper flakes and cook, stirring occasionally, until shallot is pale golden, about 2 minutes.
7
Stir in tomatoes, beans, garlic paste, and stock and simmer, uncovered, stirring occasionally, until slightly thickened and reduced by half, 15 to 20 minutes.
8
Meanwhile, cook pasta in a 6- to 8-quart pot of boiling salted water until al dente, then drain in a colander.
9
Toss pasta with sausage mixture, parsley, basil, cheese, and salt to taste in a large bowl (or in pasta pot) until combined well.
10
Serve with additional cheese, if desired.

610

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 head of garlic, left whole, plus 2 garlic cloves thinly sliced, 2 tablespoons olive oil, 1/2 lb fresh sweet Italian sausage, casings discarded, 1/2 cup thinly sliced shallot, and more.

Yes, Campanelle Pasta with Sausage and Beans falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Campanelle Pasta with Sausage and Beans

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