CHUNKY SAUSAGE & TOMATO PASTA
Jazz up sausages with this spicy tomato pasta
Provided by Jo Pratt
Categories Dinner, Lunch, Main course, Supper
Time 25m
Number Of Ingredients 9
Steps:
- Heat the olive oil in a heavy-based pan (preferably not non-stick) and add the sausages. Fry for about 8 mins until golden and cooked through. Tip in the garlic and fry for 1 min. Pour in the white wine and boil until it has reduced by half.
- Stir in the tomato purée and tomatoes, and season to taste. Simmer for 15 mins until the sauce is rich and thick.
- While the sauce cooks, boil the pasta according to pack instructions and drain. Stir in the basil if using, and cooked pasta into the sauce, then serve in bowls with grated or shaved Parmesan.
Nutrition Facts : Calories 655 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 103 grams carbohydrates, Fiber 5 grams fiber, Protein 24 grams protein, Sodium 1 milligram of sodium
SAUSAGE PASTA
Tomato, onion and garlic pasta sauce with sausage chunks for a bit of substance - brilliant for students (and as a hangover cure)
Provided by Good Food team
Categories Dinner, Lunch, Main course, Snack
Time 30m
Number Of Ingredients 7
Steps:
- Put a large pan of water on to boil.
- Heat 1 tbsp olive oil in a large frying pan and fry chunky pieces of 8 pork sausages on a fairly high heat until they are golden brown all over.
- Now turn the heat down and add 1 large chopped onion and 2 crushed garlic cloves, cooking them until they have softened.
- Stir in 1 tsp chilli powder and 400g chopped tomatoes with the sausages, bring the sauce to the boil then turn the heat down and let it bubble for about 10 minutes while you cook the pasta.
- Drop 300g pasta into the pan of boiling water and cook according to the pack instructions.
- Drain the pasta, then tip it into the frying pan with the sausage sauce, mixing well to coat. Dish up immediately with crusty bread.
Nutrition Facts : Calories 645 calories, Fat 30 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 74 grams carbohydrates, Fiber 5 grams fiber, Protein 24 grams protein, Sodium 2.77 milligram of sodium
SLOW COOKER SAUSAGE, BEAN AND PASTA STEW
Two secret ingredients do double-duty in this sausage stew: fire- roasted canned tomatoes boost the flavor and add smoky backbone, while a Parmesan rind-which you can get on its own in many supermarkets-adds a savory, just-slightly-cheesy note and tons of body.
Provided by Food Network Kitchen
Categories main-dish
Time 8h30m
Yield 6 to 8 servings (or 4 with leftovers)
Number Of Ingredients 14
Steps:
- Spread the onions over the bottom of a 6- to 7-quart slow cooker and top with the carrots, garlic, white beans, thyme bundle and sausage links. Mix the diced tomatoes with the broth and 3 cups water and pour over the sausages. Add the Parmesan rind if using.
- Cook on high for 4 to 5 hours or on low for 7 to 8 hours; the beans will be tender and begin to fall apart. Uncover the slow cooker, remove and discard the thyme bundle and Parmesan rind and transfer the sausage links to a cutting board. Stir the pasta into the stew and continue to cook, covered, until the pasta is cooked through, about 20 minutes.
- Turn off the heat. Cut the sausages into bite-size pieces and stir into the stew along with the parsley and vinegar. Season to taste with salt and pepper. Serve with grated Parmesan on the side for sprinkling on top and crusty bread for soaking up the broth.
- Cook's Note: This stew is also a great way to use up leftover cooked pasta. Simply omit the ditalini, reduce the water by 1 cup and stir 1 cup of cooked pasta (cut up if long noodles) into the finished stew along with the sausage pieces.
PENNE WITH TOMATOES & WHITE BEANS
I learned how to make this dish from friends in Genoa, Italy, where they're known for creating tasty combinations of veggies, pasta and beans. You can sub feta cheese to give this a Greek twist. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions. Meanwhile, in a large skillet, heat oil over medium-high heat. Add garlic; cook and stir 1 minute. Add tomatoes and beans. Bring to a boil. Reduce heat; simmer, uncovered, 5-7 minutes to allow flavors to blend., Add spinach, olives, salt and pepper; cook and stir over medium heat until spinach is wilted. Drain pasta; top with tomato mixture and cheese.
Nutrition Facts : Calories 491 calories, Fat 13g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 1505mg sodium, Carbohydrate 77g carbohydrate (14g sugars, Fiber 9g fiber), Protein 19g protein.
PASTA AND WHITE BEANS IN LIGHT TOMATO SAUCE
Good both summer and winter. Quick to make too. Half an hour before dinnertime? This will do the trick.
Provided by Chef Dudo
Categories One Dish Meal
Time 30m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in heavy, large skillet over medium heat.
- Add garlic and saute until golden, about 2 minutes.
- Stir in tomatoes and cook 5 minutes.
- Add parsley, basil and oregano and simmer, stirring occasionally for 15 minutes.
- Add beans and cook until heated through, about 5 minutes.
- Season with salt and pepper.
- Place freshly cooked pasta in bowl.
- Pour sauce over and toss thoroughly.
- Also nice with grated Parmesan or Pecorino cheese.
ONE-POT ITALIAN BEAN AND SAUSAGE PASTA
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
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
SAUSAGE, BEAN AND PASTA STEW
Two secret ingredients do double-duty in this sausage stew: fire- roasted canned tomatoes boost the flavor and add smoky backbone, while a Parmesan rind-which you can get on its own in many supermarkets-adds a savory, just-slightly-cheesy note and tons of body.
Provided by Food Network Kitchen
Time 8h10m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Spread the onions over the bottom of a 5 1/2- to 6-quart slow cooker and top with the carrots, garlic, white beans, thyme bundle and sausage links. Mix the diced tomatoes with the broth and 3 cups water and pour over the sausages. Add the Parmesan rind if using.
- Cook on high for 4 to 5 hours or on low for 7 to 8 hours; the beans will be tender and begin to fall apart.
- Uncover the slow cooker, remove and discard the thyme bundle and Parmesan rind and transfer the sausage links to a cutting board. Stir the pasta into the stew and continue to cook, covered, until the pasta is cooked through, about 20 minutes.
- Turn off the heat. Cut the sausages into bite-size pieces and stir into the stew along with the parsley and vinegar. Season with salt and pepper. Serve with grated Parmesan on the side for sprinkling on top and crusty bread for soaking up the broth.
FRESH PASTA WITH FAVAS, TOMATOES, AND SAUSAGE
Provided by Alex Palermo
Categories Tomato High Fiber Dinner Sausage Legume Spring Birthday Potluck Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Heat oil in large saucepan over medium heat. Add next 3 ingredients. Sauté until onion is translucent, about 6 minutes. Add sausages; break up with fork. Sauté until brown, about 3 minutes. Add wine; simmer 1 minute, scraping up browned bits. Add tomatoes and fava beans. Sauté until tomatoes soften, about 5 minutes. Season sauce with salt and pepper.
- Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain, reserving 1/2 cup pasta cooking liquid. Return pasta to same pot.
- Add sauce to pasta. Toss over medium heat until sauce coats pasta, adding reserved cooking liquid as needed if dry, about 2 minutes. Mix in 2 tablespoons cheese. Transfer pasta to bowl. Serve, passing additional cheese.
PASTA WITH SAUSAGE, TOMATOES, AND CREAM
Delicious and satisfying... I don't remember where this recipe comes from, but it's a pleaser! Easily doubled. Also, works well with gf pasta and sausage
Provided by GinnyP
Categories One Dish Meal
Time 25m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a heavy skillet over medium heat.
- Add sausage and crushed red pepper.
- Cook until sausage is no longer pink, stirring frequently, about 7 minutes.
- Add onion and garlic to skillet and cook until onion is tender and sausage is light brown, stirring occasionally, about 7 minutes.
- Add tomatoes, cream, and salt.
- Simmer until mixture thickens slightly, about 4 minutes.
- (Can be prepared one day ahead. Cover and chill.).
- Cook pasta in large pot of boiling water.
- Drain.
- Bring sauce to a simmer.
- Add pasta to sauce and cook until pasta is heated through and sauce thickens, stirring occasionally, about 2 minutes.
- Divide pasta between plates.
- Sprinkle with parsley.
- Serve, passing Parmesan separately.
Nutrition Facts : Calories 1124.7, Fat 72.5, SaturatedFat 32.8, Cholesterol 187, Sodium 1712.9, Carbohydrate 82, Fiber 5.8, Sugar 9.7, Protein 36.9
PASTA, SAUSAGE AND BEAN SOUP
A little grated Parmesan sprinkled on top is a nice addition.
Provided by Jean Jamieson
Categories Soup/Stew Bean Pasta Tomato Sauté Quick & Easy Lunch Sausage Bon Appétit Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 8
Number Of Ingredients 14
Steps:
- Heat oil in heavy large Dutch oven over medium-high heat. Add sausages and sauté until beginning to brown, breaking up with back of spoon, about 5 minutes. Add onions, carrots, celery, garlic, basil, rosemary, crushed red pepper and sage. Sauté until vegetables begin to soften, about 10 minutes. Add broth, tomatoes with their juices and beans. Bring soup to boil. Reduce heat and simmer until vegetables are tender and flavors blend, about 20 minutes.
- Add macaroni to soup and simmer until tender, about 15 minutes. Season to taste with salt and pepper.
TOMATO AND CANNELLINI BEAN PASTA
I love pasta salads but am trying to steer away from ones that are dressed in mayo and this one from Super Food Ideas looks like a good one. Cooking time will depend on your pasta.
Provided by ImPat
Categories Penne
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook pasta in a saucepan of boiling salted water, following packet directions, until tender and then drain.
- Meanwhile, heat oil in a large, deep frying pan over medium heat and cook zucchini, stirring for 5 minutes or until just tender and then add garlic, cook for 30 seconds or until fragrant and then add tomatoes and cook, stirring for 2 to 3 minutes or until just starting to collapse.
- Add pasta, beans and lemon rind and season with salt and pepper and toss to combine.
- Divide between bowls and top with basil and parmesan and serve.
Nutrition Facts : Calories 503.1, Fat 6.6, SaturatedFat 1, Sodium 456.1, Carbohydrate 98.1, Fiber 19.8, Sugar 7.7, Protein 16.5
PASTA FAZOOL (PASTA AND BEANS WITH SAUSAGE)
This is a delicious dish that includes beans, pasta and sausage meat all in one, topped with cheese then baked in the oven, it's a very popular Italian dish and there are many versions of this recipe, this one is a family favorite, I hope you enjoy this as much as my family does! --- If you prefer a dryer mixture then drain the tomatoes, ziti pasta works well in place of penne, please adjust the cayenne pepper to suit heat level, prep time includes cooking the pasta.
Provided by Kittencalrecipezazz
Categories Penne
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 16
Steps:
- Set oven to 400 degrees F.
- Grease a 13 x 9-inch baking pan.
- Cook the pasta until just al dente (do not overcook); drain, do not rinse and immediately toss with 1-2 Tbsp oil to prevent sticking; set aside.
- In a large fry pan, sauté the sausage, ground beef, onion, garlic, dried oregano and thyme, over med-high heat, until the sausage and the ground beef are brown, crumbling with a fork while cooking (about 6-7 minutes).
- Add in the undrained tomatoes, tomato paste and the cayenne pepper; simmer for 5-6 minutes (breaking up tomatoes with the back of a spoon).
- Add in the kidney beans, and heat through.
- Season with salt and pepper.
- Add in the cooked pasta, Parmesan cheese and parsley; toss to combine.
- Transfer the mixture to a prepared baking dish.
- Top with grated cheese.
- Bake for 25 minutes, or until cheese melts and the mixture is hot and bubbly.
Nutrition Facts : Calories 775.4, Fat 38.9, SaturatedFat 17.4, Cholesterol 105.8, Sodium 1389.2, Carbohydrate 64, Fiber 11.1, Sugar 5.7, Protein 43.2
TOMATO, SAUSAGE AND BEAN PASTA
This is a fulfilling pasta dish that is great to "whip-up" after work or a busy day. Use any flavour sausages you like, I sometimes use two different flavours for variety. Serve with hot herb bread. A Woman's Day recipe.
Provided by Marli
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Fry or grill sausages until brown& cooked through.
- Slice thinly.
- Heat oil in a frying-pan add onion and garlic, saute until onions are soft.
- Add beans and rosemary, stir until fragrant& heated through.
- Add undrained tomatoes, sugar and cream; simmer uncovered for for about 10 minutes, or until sauce has slightly thickened.
- Add sausages; simmer a further 5 minutes, or until hot.
- Add the hot cooked pasta to the sauce and toss to combine.
- Serve garnished with rosemary& enjoy with hot garlic or herb bread.
Nutrition Facts : Calories 1273.9, Fat 66, SaturatedFat 25, Cholesterol 230, Sodium 2344.4, Carbohydrate 114.3, Fiber 9.8, Sugar 8.9, Protein 55.4
PASTA WITH WHITE BEANS, SAUSAGE & TOMATOES
Cook shell pasta with white beans, Italian sausage and tomatoes to create a dish with hearty appeal. Add grated Parmesan and Romano and you've got Pasta with White Beans, Sausage & Tomatoes.
Provided by My Food and Family
Categories Recipes
Time 45m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Heat oil in large heavy saucepan on medium heat. Add sausage; cook 10 min. or until browned, stirring frequently. Add onion and carrots; cook 5 min., stirring frequently.
- Stir in tomatoes and beans. Simmer on low heat, uncovered, 15 min. or until carrots are tender.
- Meanwhile prepare macaroni as directed on package, omitting salt; drain. Top with sauce and cheese.
Nutrition Facts : Calories 350, Fat 18 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 35 mg, Sodium 640 mg, Carbohydrate 31 g, Fiber 4 g, Sugar 6 g, Protein 13 g
CAMPANELLE PASTA WITH SAUSAGE AND BEANS
Steps:
- Preheat oven to 400°F.
- 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. Open foil carefully and cool to warm. Squeeze garlic from skins into a small bowl, then mash to a paste with a fork.
- 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. Add sliced garlic, shallot, and red pepper flakes and cook, stirring occasionally, until shallot is pale golden, about 2 minutes. Stir in tomatoes, beans, garlic paste, and stock and simmer, uncovered, stirring occasionally, until slightly thickened and reduced by half, 15 to 20 minutes.
- Meanwhile, cook pasta in a 6- to 8-quart pot of boiling salted water until al dente, then drain in a colander. Toss pasta with sausage mixture, parsley, basil, cheese, and salt to taste in a large bowl (or in pasta pot) until combined well. Serve with additional cheese, if desired.
WHITE BEAN, TOMATO AND SAUSAGE ORECCHIETTE
Provided by Katie Lee Biegel
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a pot of salted water to a boil and cook the orecchiette according to package instructions.
- Meanwhile, heat the oil in a large, heavy-bottomed skillet over medium-high heat. Add the sausage and cook, breaking it up with the back of a spoon, until it starts to brown, 4 to 5 minutes. Remove the sausage to a bowl with a slotted spoon, leaving all the oil in the skillet.
- Add the onions to the oil and cook until they start to soften and turn translucent, about 2 minutes. Add the garlic to the skillet and cook, stirring, for 30 seconds. Add the tomatoes and red pepper flakes and cook, stirring occasionally, until the tomatoes start to blister and split, about 4 minutes. Add salt and pepper.
- Add the beans and return the sausage to the skillet. Cook until warmed through. Add the pasta and toss until it is completely coated. Add the Parmesan in batches, stirring to incorporate and letting it melt before more is added. Stir in the basil.
- Plate the pasta and top with more Parmesan and basil. Serve immediately.
AGNOLOTTI WITH SAUSAGE AND RICOTTA FILLING AND BURST CHERRY TOMATO & PANCETTA SAUCE
Steps:
- Put the flour onto a clean dry work surface. Make a hole (this is also called a well) in the center of the flour pile that is about 8 inches wide (bigger is definitely better here). Crack 5 eggs into the hole and add 2 tablespoons of olive oil and 2 teaspoons of kosher salt. Using a fork, beat the eggs together with the olive oil and salt. Using the fork, begin to incorporate the flour into the egg mixture; be careful not to break the sides of the well or the egg mixture will run all over your board and you will have a big mess! Also, don't worry about the lumps. When enough flour has been incorporated into the egg mixture that it will not run all over the place when the sides of the well are broken, begin to use your hands to really get everything well combined. If the mixture is tight and dry, wet your hands and begin kneading with wet hands. When the mixture has really come together to a homogeneous mixture, THEN you can start kneading. When kneading, it is VERY important to put your body weight into it, get on top of the dough to really stretch it and not to tear the dough. Using the heels of your palms, roll the dough to create a very smooooooth, supple dough. When done the dough should look VERY smooth and feel almost velvety. Kneading will usually take from 8 to 10 minutes for an experienced kneader and 10 to 15 for an inexperienced kneader. Put your body weight into it, you need to knead! This is where the perfect, toothsome texture of your pasta is formed. Get in there and have fun! When the pasta has been kneaded to the perfect consistency, wrap it in plastic and let it rest for at least 1 hour. If using immediately, do not refrigerate.
- Heat a large saute pan over medium-high heat with 2 tablespoons of olive oil. Add the onion, a pinch of crushed red pepper and kosher salt to taste. Saute the onion until translucent, 5 minutes. Add the sausage and break it up with a spoon. Cook, stirring occasionally, 7 to 8 minutes or until the sausage is browned. Add the sage and stir to combine, then deglaze the pan with the white wine and reduce until the wine has cooked off, 5 minutes. Turn off the heat and let it cool down slightly.
- Add the ricotta, 1 cup of Parmesan and the remaining egg into a large bowl. Mix well to combine. Add the sausage mixture into the ricotta and mix to combine. Scoop the ricotta and sausage mixture into a pastry bag and set aside.
- Add the remaining 2 tablespoons of olive oil into a large saute pan and turn on the heat to low. Add the pancetta and gently cook to slowly render the fat, stirring occasionally, until the pancetta is crispy and most of the fat has rendered out, 10 minutes. Add the cherry tomatoes, 1/2 cup of chicken stock, a pinch of crushed red pepper and kosher salt to taste. Cook on a gentle simmer until the cherry tomatoes have softened and burst and the sauce has reduced, 5 to 7 minutes. Add the remaining 1/2 cup of chicken stock and continue to cook until the sauce has slightly thickened, another 5 or so minutes.
- Unwrap the pasta dough and cut off one third, keeping the larger piece covered. Using your hands, flatten the dough and sprinkle it with a little flour. Pass the dough through the pasta roller on the widest setting (mine is #1), then fold each end towards the center in thirds, like an envelope. Dust with more flour, then pass through the machine again. Repeat this process 3 to 4 times, folding the dough and flouring each time. Decrease the width to #2 and pass through the machine. Fold again and dust with flour. Continue to #3 and repeat, just folding and flouring once until you've reached #5. Lay the pasta sheet onto your board and arrange some basil leaves on one half of the sheet. Fold the dough in half to cover the basil leaves, dust with more flour, then pass through the machine one more time on the thinnest setting (mine is #6), so the basil leaves become part of the pasta dough sheet. Set aside and cover. Repeat with the remaining dough and basil leaves.
- Place the sheets of dough onto a floured surface. Lightly brush the lower half of each strip (the part closest to you) with water. Snip the corner off the pastry bag. Pipe 1-inch mounds of filling, 1 inch apart, onto the middle to lower half of each strip. Fold the dough over the filling to meet the bottom edge that's brushed with water. Press around each ball of filling with your index fingers, making sure there are no air bubbles. Cut out the agnolotti using a fluted pasta wheel. Transfer to a baking sheet dusted with semolina.
- Set up a large pot of boiling water and generously season with kosher salt. It should be as salty as the sea. Add the agnolotti and cook for 2 to 3 minutes.
- Add the cooked agnolotti directly from the boiling water into the sauce along with 1/4 cup of the pasta water. Toss to combine until the pasta is nicely coated. Add 1/4 cup of the Parmesan, most of the sliced basil (leave a bit for garnish) and a big fat drizzle of nice extra-virgin olive oil and toss to combine.
- Plate, then garnish with more Parmesan and sliced basil.
More about "tomato sausage and bean pasta recipes"
ORECCHIETTE WITH SAUSAGE AND CHERRY TOMATOES - FOOD & …
From foodandwine.com
5/5 Total Time 30 minsServings 4
- In a large pot of boiling salted water, cook the pasta until al dente. Drain the pasta, reserving 3/4 cup of the cooking water.
- Meanwhile, in a large, deep skillet, heat 1 tablespoon of the olive oil until shimmering. Add the sausage in 1-inch clumps and cook over moderately high heat, turning once, until browned and cooked through, about 8 minutes. Using a slotted spoon, transfer the sausage to a plate.
- Add 2 tablespoons of the olive oil to the skillet along with the tomatoes and crushed red pepper; cook over moderately high heat, pressing the tomatoes until slightly softened, about 4 minutes. Add the reserved pasta cooking water, season with salt and cook over moderate heat, scraping up any browned bits and crushing the tomatoes, until the liquid is reduced by half and the tomatoes are nearly broken down, about 5 minutes.
- Add the pasta to the skillet along with the sausage and the remaining 1 tablespoon of olive oil and cook, stirring, until the pasta is evenly coated, about 3 minutes. Remove from the heat and stir in the provolone. Transfer to bowls and serve right away.
PASTA WITH WHITE BEANS, TOMATOES, AND SAUSAGE - GOOD …
From goodlifeeats.com
Cuisine AmericanTotal Time 30 minsCategory Beans And LegumesCalories 391 per serving
- Cook the pasta according to package instructions. Set aside. Cook the Italian sausage and slice into rounds. Set aside and keep warm.
- Meanwhile, heat the olive oil in a large saute pan or cast-iron skillet over medium heat. Add the smashed garlic cloves and saute for 2-3 minutes, or until fragrant and tender.
- Lower the heat to medium-low. Add the tomatoes and continue to cook until the tomatoes begin to burst and expel their juices. Add the beans to the pan, stir until combined and coated with olive oil from the pan. Add in the cooked pasta, arugula, and sausage. Stir until heated through.
TOMATO & BROAD BEAN ORECCHIETTE - JAMIE OLIVER
From jamieoliver.com
Servings 4Total Time 30 minsCategory Healthy Dinner IdeasCalories 388 per serving
- Make your Orecchiette. Peel and finely slice the onion and place in a wide shallow pan on a medium heat with the oil.
- Stir occasionally while you pod the broad beans (they're very small and tender, but if you can only get larger beans, simply pinch the skins off), then add them to the pan and cook for 6 minutes.
PASTA WITH ITALIAN SAUSAGE AND FRESH TOMATOES
From anitalianinmykitchen.com
4.1/5 (17)Total Time 25 minsCategory PastaCalories 470 per serving
- While the water is boiling, in a large frying pan add olive oil, sausage pieces, tomatoes, oregano, basil, garlic, hot pepper flakes, salt and thyme, stir together, and cook, stirring occasionally on medium heat.
- Continue cooking until liquid (from the tomatoes) has evaporated and tomatoes are soft and a little bit shrivelled and sausage is cooked. Add drained cooked pasta and 1/2 a ladle of pasta water, turn heat to medium high and gently stir until mixture is creamy and water has evaporated, serve immediately with some freshly grated Parmesan cheese and fresh chopped basil. Enjoy!
CREAMY ITALIAN SAUSAGE AND TOMATO PASTA | FOODTASIA
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Reviews 1Author Abby K
ONE-POT ITALIAN SAUSAGE PASTA RECIPE - AVERIE COOKS
From averiecooks.com
4.4/5 (105)Total Time 25 minsCategory 30-minute MealsCalories 476 per serving
- To a large skillet at least 4-inches deep or large pot, add the sausage, 1 to 2 tablespoons olive oil if desired, and brown sausage over medium high heat. Crumble sausage as it cooks; do not drain.
- Add the garlic, optional oregano, stir, and cook for about 1 minute, or until fragrant; stir nearly constantly.
- Add the tomatoes, water, pasta, stir, cover the skillet with a lid, reduce the heat to medium low, and simmer for about 15 minutes, or until pasta is al dente and the water has incorporated. Stir once midway through cooking, paying attention to the pasta on the bottom of the skillet so it doesn't stick (this is why I recommend olive oil, even with sausage).
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RIGATONI WITH SPICY SAUSAGE AND CANNELLINI BEANS - FOOD & WINE
From foodandwine.com
5/5 Servings 6
- 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.
- 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.
- 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.
FRESH PASTA WITH FAVAS, TOMATOES, AND SAUSAGE - BON APPéTIT
From bonappetit.com
4/5 (15)
- Heat oil in large saucepan over medium heat. Add next 3 ingredients. Sauté until onion is translucent, about 6 minutes. Add sausages; break up with fork. Sauté until brown, about 3 minutes. Add wine; simmer 1 minute, scraping up browned bits. Add tomatoes and fava beans. Sauté until tomatoes soften, about 5 minutes. Season sauce with salt and pepper.
- Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain, reserving 1/2 cup pasta cooking liquid. Return pasta to same pot.
- Add sauce to pasta. Toss over medium heat until sauce coats pasta, adding reserved cooking liquid as needed if dry, about 2 minutes. Mix in 2 tablespoons cheese. Transfer pasta to bowl. Serve, passing additional cheese.
- In this dish, Alex uses maltagliati (badly cut) pasta. To make it, cut fresh pasta sheets into trapezoids. Don't worry about making each piece exactly the same size or shape. The pasta should have an irregular look.
FRESH TOMATO, SAUSAGE, AND PECORINO PASTA RECIPE | MYRECIPES
From myrecipes.com
5/5 (80)Calories 389 per serving
- Heat a large nonstick skillet over medium-high heat. Remove casings from sausage. Add oil to pan; swirl to coat. Add sausage and onion to pan; cook 4 minutes, stirring to crumble sausage. Add garlic; cook 2 minutes. Stir in tomatoes; cook 2 minutes. Remove from heat; stir in pasta, 2 tablespoons cheese, salt, and pepper. Sprinkle with remaining 1/4 cup cheese and basil.
SAUSAGE, TOMATO AND BEAN TRAYBAKE - EASY PEASY FOODIE
From easypeasyfoodie.com
5/5 (3)Total Time 1 hrCategory Main CourseCalories 808 per serving
- Place the onion wedges, pieces of pepper, garlic cloves, sausages and thyme in a large roasting tray (or two smaller ones). Drizzle over a couple of tablespoons of olive oil and sprinkle on some salt and pepper.
- Turn everything in the olive oil to ensure it is all evenly coated – you can use a large spoon or just your hands, if you don’t mind getting a bit messy. Make sure the sausages end up sitting on top of the vegetables.
SAUSAGE, TOMATO, WHITE BEAN AND CORKSCREW PASTA TOSS
From health.com
Servings 4Calories 435 per servingTotal Time 25 mins
SAUSAGE AND TOMATO PASTA - LATEST RECIPES
From latestrecipes.net
5/5 (1)Category Main Course, PastaCuisine ItalianEstimated Reading Time 1 min
SAUSAGE AND BEAN PASTA BAKE - CRUMB: A FOOD BLOG
From crumbblog.com
Reviews 1Servings 8Cuisine ItalianCategory Mains
- While the pasta is cooking, make the sauce. In a large skillet set over medium-high heat. brown the sausage and onion in olive oil for 5-7 minutes, or until the sausage starts to brown and the onion is soft and translucent. Add the garlic and cook for 1 minute longer, or until fragrant. Stir in the tomatoes with their juice, drained beans, oregano, salt and pepper. Remove from heat.
- Once the pasta is done, drain and stir into the sauce. Transfer to a 13x9-inch casserole dish, and top off with mozzarella and Parmesan. Bake for 20-25 minutes, or until the sauce is bubbly and cheese is golden brown. Serve immediately with a sprinkling of chopped basil or parsley.
SAUSAGE, TOMATO, WHITE BEAN & CORKSCREW PASTA TOSS RECIPE
From myrecipes.com
4/5 (1)Total Time 25 minsServings 4Calories 435 per serving
SAUSAGE AND TOMATO PASTA | ITALIAN RECIPES | GOODTOKNOW
From goodto.com
3.1/5 (215)Servings 4Cuisine ItalianCategory Main Course
SAUSAGE AND BEAN PASTA | RECIPE | KITCHEN STORIES
From kitchenstories.com
4/5 (1)Category MainServings 2Total Time 25 mins
FOOD: TOMATO AND WHITE BEAN SOUP WITH SAUSAGE AND KALE
From thestarphoenix.com
Estimated Reading Time 5 mins
15+ EASY SAUSAGE PASTA RECIPES | MYRECIPES
From myrecipes.com
Estimated Reading Time 3 mins
SAUSAGE WITH WHITE BEANS, TOMATOES, ONIONS RECIPE | MUTTI
From mutti-parma.com
Cuisine Italian FoodEstimated Reading Time 6 minsCategory Main Dish
SAUSAGE, KALE AND WHITE BEAN PASTA – TASTEFOOD
From tastefoodblog.com
Estimated Reading Time 2 mins
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