White Bean and Sausage Rigatoni
Indulge in the comforting flavors of White Bean and Sausage Rigatoni, a hearty pasta dish that beautifully balances savory and creamy elements. Al dente rigatoni is tossed in a luscious sauce made with mild or spicy Italian sausage, creamy cannellini beans, and a rich touch of heavy cream. A hint of crushed red pepper flakes adds gentle heat, while freshly grated Parmesan cheese and aromatic garlic elevate the dish to gourmet status. This one-pan wonder is perfect for busy weeknights, coming together in just 35 minutes, and can be customized with extra parsley or Parmesan for a vibrant, crowd-pleasing finish. Serve this flavorful, easy-to-make dinner alongside a crisp green salad or crusty bread for a complete meal that’s sure to delight. Keywords: White Bean and Sausage Rigatoni, creamy pasta recipe, easy weeknight dinner, Italian sausage pasta.
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Recipe Information
Ingredients
- 12 oz rigatoni pasta
- 2 tbsp olive oil
- 12 oz Italian sausage (mild or spicy, casings removed)
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 15 oz canned white beans (such as cannellini), drained and rinsed
- 1 cup chicken broth
- 0.5 tsp crushed red pepper flakes
- 0.5 cup heavy cream
- 0.75 cup Parmesan cheese, grated (plus extra for serving)
- 2 tbsp fresh parsley, chopped
- to taste salt
- to taste black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the rigatoni according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
Heat the olive oil in a large skillet over medium heat. Add the Italian sausage and cook, breaking it into small pieces with a wooden spoon, until browned and cooked through, about 6-8 minutes. Remove the sausage from the skillet and set aside.
In the same skillet, add the chopped onion. Sauté until softened and translucent, about 4-5 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant.
Stir in the canned white beans, chicken broth, and crushed red pepper flakes. Bring the mixture to a simmer and let it cook for 5 minutes, allowing the flavors to combine.
Reduce the heat to low and stir in the heavy cream and grated Parmesan cheese. Allow the sauce to thicken slightly, about 3 minutes. Add the cooked sausage back to the skillet and mix well.
Add the cooked rigatoni to the skillet, tossing to coat it evenly in the sauce. If the sauce seems too thick, add reserved pasta water, 1/4 cup at a time, until the desired consistency is reached.
Taste and adjust seasoning with salt and black pepper as needed.
Sprinkle with chopped parsley and additional Parmesan cheese before serving. Enjoy warm.
Nutrition Facts
Calories |
770 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.5 g | 56% | |
| Saturated Fat | 17.5 g | 87% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 1733 mg | 75% | |
| Total Carbohydrate | 54.1 g | 20% | |
| Dietary Fiber | 7.7 g | 27% | |
| Total Sugars | 3.0 g | ||
| Protein | 34.5 g | 69% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 301 mg | 23% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 786 mg | 17% | |
*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.
