Rigatoni With Spicy Sausage And Cannellini Beans

Name: Rigatoni With Spicy Sausage And Cannellini Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 4 garlic cloves, minced; 1 large onion, coarsely chopped; 1 pound hot Italian sausage, casings removed; 1 cup dry red wine; One 28-ounce can peeled Italian tomatoes, drained and coarsely chopped, liquid reserved; 1/2 teaspoon crushed red pepper; Salt and freshly ground pepper; 1 pound rigatoni; One 19-ounce can cannellini beans, drained and rinsed; 1/2 cup freshly grated Parmesan cheese, plus more for serving; 2 tablespoons coarsely chopped basil, plus leaves for garnish; 2 tablespoons unsalted butter, cut into small pieces

Servings: persons

2 tablespoons extra-virgin olive oil
4 garlic cloves, minced
1 large onion, coarsely chopped
1 pound hot Italian sausage, casings removed
1 cup dry red wine
One 28-ounce can peeled Italian tomatoes, drained and coarsely chopped, liquid reserved
1/2 teaspoon crushed red pepper
Salt and freshly ground pepper
1 pound rigatoni
One 19-ounce can cannellini beans, drained and rinsed
1/2 cup freshly grated Parmesan cheese, plus more for serving
2 tablespoons coarsely chopped basil, plus leaves for garnish
2 tablespoons unsalted butter, cut into small pieces

1
In a large, deep skillet, heat the oil until shimmering. Add the garlic and cook over moderate heat, stirring, until golden, about 1 minute. Add the onion and sausage; break the meat up with a wooden spoon and cook until it just loses its pink color, about 7 minutes. Add the wine and cook over high heat until reduced by half, about 10 minutes. Stir in the tomatoes, their liquid and the red pepper and season with salt and pepper. Cook over moderate heat until slightly thickened, about 30 minutes.
2
Meanwhile, in a large pot of boiling salted water, cook the rigatoni until al dente. Drain well, reserving 1/2 cup of the pasta cooking water.
3
Add the rigatoni to the sauce and gently stir in the beans, 1/2 cup of Parmesan, the chopped basil and the butter. Cook, stirring gently, until heated through, about 3 minutes. Add some of the reserved pasta cooking water if the pasta looks dry. Transfer to warmed bowls, garnish with basil leaves and serve. Pass additional Parmesan at the table.

331

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, 4 garlic cloves, minced, 1 large onion, coarsely chopped, 1 pound hot Italian sausage, casings removed, and more.

Yes, Rigatoni With Spicy Sausage And Cannellini 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.

That's it — enjoy your meal!