Friends, I have another pasta recipe for you! A little over 6 years ago I discovered this recipe for Rigatoni with Sausage and Cannellini Beans on the Food and Wine website. I tweaked it just a tiny bit and we fell in love with it. I shared it here on the blog all those years ago, but the picture isn’t great and it’s right in the middle of a long post. So I thought I’d write an updated blog post about it. 🙂
Rigatoni with Sweet Italian Sausage and Cannellini Beans
1 tbsp extra virgin olive oil
4 garlic cloves, minced
1 large onion, coarsely chopped
1 lb sweet Italian sausage, casings removed
1 cup dry red wine
3 (14 oz) cans fire roasted diced tomatoes
1/2 tsp ground red pepper
1 lb rigatoni
1 (15 oz) can cannellini beans, rinsed and drained
1. Heat oil over medium heat, then add the garlic and cook for about a minute. Add the onion and the sausage. Cook onion and sausage, breaking up the sausage with a spatula until it is cooked through.
2. Add the wine, increase the heat to high, and cook until reduced by half (about 10 minutes). Stir in the tomatoes and their liquid, then add ground red pepper. Reduce the heat to medium and cook for about 30 minutes.
3. Meanwhile, cook the rigatoni. Reserve 1 cup of pasta water, then drain. Add the rigatoni to the sauce and gently add the beans.
4. Reduce heat to low and cook for 3-5 minutes, until heated through. If it’s a little dry, add some of the pasta water until appropriately moist. Serve with extra Parmesan and fresh basil if desired.
This may seem like an odd combination. Pasta, meat, tomatoes… yes, those make sense together. But adding beans? It seems odd at first. But trust me, it’s delicious! And lately, baby has had me craving spicier things so I actually doubled the ground red pepper in this recipe the last time I made it. Oh so yummy! If you guys try it, let me know what you think!