Orecchiette with Sausage Beans and Mascarpone
Indulge in a cozy, flavor-packed dinner with this Orecchiette with Sausage, Beans, and Mascarpone recipe—a perfect harmony of richness and simplicity. Featuring tender orecchiette pasta, perfectly browned Italian sausage, and creamy mascarpone cheese, this dish transforms humble pantry staples like cannellini beans and sweet cherry tomatoes into an irresistible meal. A splash of broth and a touch of reserved pasta water create a luxuriously silky sauce, while fresh parsley and optional Parmesan cheese provide the perfect finishing touches. Ready in just 35 minutes, this recipe is ideal for busy weeknights or casual gatherings. Keywords: orecchiette pasta recipe, sausage and mascarpone pasta, easy Italian dinner, creamy pasta with beans.
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Recipe Information
Ingredients
- 12 ounces Orecchiette pasta
- 2 tablespoons Olive oil
- 8 ounces Italian sausage (casings removed)
- 3 cloves Garlic cloves (minced)
- 1.5 cups Cherry tomatoes (halved)
- 1 can (15 ounces) Cannellini beans (rinsed and drained)
- 0.5 cup Chicken or vegetable broth
- 0.5 cup Mascarpone cheese
- 2 tablespoons Fresh parsley (chopped)
- 0.25 cup Grated Parmesan cheese (optional, for serving)
- to taste Salt
- to taste Black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the orecchiette pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
In a large skillet, heat the olive oil over medium heat. Add the sausage and cook, breaking it up with a wooden spoon, until browned and cooked through, about 5-7 minutes.
Add the minced garlic to the skillet with the sausage and cook for 1 minute, stirring constantly, until fragrant.
Stir in the cherry tomatoes and cook for 3-4 minutes, until they begin to soften and release their juices.
Add the cannellini beans and chicken or vegetable broth to the skillet. Stir to combine and let it simmer for 2 minutes.
Reduce the heat to low. Stir in the mascarpone cheese until it melts into the sauce and becomes creamy. Season the sauce with salt and black pepper to taste.
Add the cooked orecchiette to the skillet and toss to combine, adding reserved pasta water a little at a time if needed to loosen the sauce.
Remove the skillet from heat and stir in the chopped parsley.
Serve immediately, topped with grated Parmesan cheese if desired.
Nutrition Facts
Calories |
3332 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.2 g | 208% | |
| Saturated Fat | 70.0 g | 350% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 378 mg | 126% | |
| Sodium | 6064 mg | 264% | |
| Total Carbohydrate | 339.7 g | 124% | |
| Dietary Fiber | 29.6 g | 106% | |
| Total Sugars | 15.0 g | ||
| Protein | 127.8 g | 256% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1356 mg | 104% | |
| Iron | 23.3 mg | 129% | |
| Potassium | 3050 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
