White Bean Sausage Rigatoni
Indulge in the hearty, comforting flavors of this White Bean Sausage Rigatoni, a perfect harmony of creamy pasta, savory Italian sausage, and the wholesome goodness of white beans. This one-pan wonder combines tender rigatoni with a luscious tomato-based sauce enriched with heavy cream and Parmesan cheese for a velvety finish. The addition of oregano, garlic, and optional red pepper flakes adds an aromatic depth, while fresh parsley provides a vibrant touch. Perfect for weeknight dinners or casual gatherings, this dish comes together in just 45 minutes and is sure to become a family favorite. Serve it hot with extra Parmesan and crusty bread for the ultimate cozy meal. Keywords: White Bean Sausage Rigatoni, creamy pasta recipe, Italian sausage pasta, easy weeknight dinner, hearty pasta dish.
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Recipe Information
Ingredients
- 12 oz rigatoni pasta
- 8 oz Italian sausage (mild or spicy, casings removed)
- 2 tbsp olive oil
- 1 yellow onion (finely chopped)
- 3 garlic cloves (minced)
- 1 can (15 oz) canned white beans (such as cannellini or great northern, drained and rinsed)
- 1 can (28 oz) canned crushed tomatoes
- 0.5 cup chicken broth
- 1 tsp dried oregano
- 0.25 tsp crushed red pepper flakes (optional, for heat)
- 0.33 cup heavy cream
- 0.5 cup grated Parmesan cheese (plus more for serving)
- 2 tbsp fresh parsley (chopped, for garnish)
- 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 1/2 cup of pasta water, then drain the pasta and set aside.
In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the Italian sausage and cook, breaking it apart with a wooden spoon, until browned and cooked through, about 5-7 minutes. Remove the sausage with a slotted spoon and set aside.
In the same skillet, add the chopped onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Add the drained and rinsed white beans to the skillet, along with the crushed tomatoes and chicken broth. Stir in the oregano and crushed red pepper flakes (if using). Bring the mixture to a simmer and let it cook for 10 minutes, allowing the flavors to meld.
Return the cooked sausage to the skillet and stir to combine. Reduce the heat to low, then stir in the heavy cream and grated Parmesan cheese. Mix well until the sauce is creamy and well combined. Season with salt and black pepper to taste.
Add the cooked rigatoni to the sauce, tossing to coat the pasta evenly. If the sauce is too thick, add a splash of the reserved pasta water to loosen it to your desired consistency.
Serve the White Bean Sausage Rigatoni hot, garnished with chopped fresh parsley and additional grated Parmesan cheese if desired.
Nutrition Facts
Calories |
2508 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.3 g | 188% | |
| Saturated Fat | 61.0 g | 305% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 311 mg | 104% | |
| Sodium | 7390 mg | 321% | |
| Total Carbohydrate | 178.0 g | 65% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 41.4 g | ||
| Protein | 117.4 g | 235% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1668 mg | 128% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 3814 mg | 81% | |
*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.
