Tuscan pasta with sausage and beans in a red bowl.
Pasta, Soups

Tuscan pasta with sausage and beans

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This is a simple, hearty and satisfying pasta dish made with Italian sausage and cannellini beans. Use your choice of beef or chicken broth.

Italian sausage and cannellini beans make this simple hearty dish delicious.
Italian sausage and cannellini beans make this simple hearty dish delicious.

This dish is very simple, yet very hearty and satisfying. It is made with mild Isernio’s Italian sausage and cannellini beans. The sauce in this case is more similar to a soup. Serve over cooked pasta such as penne or conchiglie (shells). If you’re gluten-free, this dish is great with gluten-free Barilla penne pasta.

The cannellini bean is also known as the white Italian kidney bean.

Ingredients for a simple and satisfying dinner
Ingredients for a simple and satisfying dinner

You can use a broth of your choice for this dish – beef or chicken. I happened to have chicken broth in the pantry, so that’s what I used on this day. Both are delicious.

Serves 6 people

Ingredients

1 tbsp extra virgin olive oil
¼ to ½ cup red or yellow onion, diced
About ¾ lb sweet/mild Isernio’s Italian sausage
1 small garlic clove, crushed (leave it whole)
3 ½ – 4 cups beef broth (or chicken if you prefer)
1 small carrot, shredded
1 – 2 sprigs fresh rosemary
1 can cannellini beans, rinsed
Cooked pasta, such as penne or conchiglie, (shells) (about ¾ cup per person)
Freshly grated Parmesan cheese and finely diced Italian parsley for garnish

Method

Cook the pasta while you prepare the soup/sauce. In a medium-sized pot, on medium-high heat sauté the onion in the olive oil until it softens. Add the sausage and brown.

Browning the sausage.
Browning the sausage.

Add the garlic clove and sauté for a couple minutes. Next, add the broth, carrot and rosemary. Bring to a low boil and simmer for about 15 minutes. Remove the rosemary and garlic clove. Add the beans and cook for another 5 minutes. Do not boil too long or the beans will break up.

Tip: Rinse your beans first. It’s easier on your digestion.

Add cooked pasta to a bowl; then ladle the hot soup over it. Finish with finely diced Italian parsley and freshly grated Parmesan cheese. Serve with a green salad and hearty bread.

Here’s a tip: Don’t skip topping this with the freshly grated Parmesan cheese. It takes the soup to another flavor level.

Tuscan pasta with sausage and beans

This is a simple, hearty and satisfying pasta dish made with Italian sausage and cannellini beans. Use your choice of beef or chicken broth.

  • 1 tbsp extra virgin olive oil
  • 1/4 to 1/2 cup red or yellow onion (diced)
  • 3/4 lb sweet Italian sausage (if links, meat removed from casings)
  • 1 small garlic clove (crushed, left whole)
  • 3 1/2 to 4 cups beef broth (or chicken broth if you prefer)
  • 1 small carrot (shredded)
  • 1 to 2 sprigs fresh rosemary
  • 1 can cannellini beans (rinsed)
  • cooked pasta (penne or conchiglie (shells) (about 3/4 cup per person))
  • freshly grated parmesan cheese (for garnish)
  • finely diced Italian parsley (for garnish)
  1. Cook the pasta while you prepare the soup/sauce. In a medium-sized pot, on medium-high heat sauté the onion in the olive oil until it softens. Add the sausage and brown.
  2. Add the garlic clove and sauté for a couple minutes. Next, add the broth, carrot and rosemary. Bring to a low boil and simmer for about 15 minutes. Remove the rosemary and garlic clove. Add the beans and cook for another 5 minutes. Do not boil too long or the beans will break up.
  3. Add cooked pasta to a bowl; then ladle the hot soup over it. Finish with Italian parsley and freshly grated Parmesan cheese. Serve with a green salad and hearty bread.
  • Top the pasta/soup with freshly grated Parmesan cheese and finely diced Italian parsley. It adds additional flavor and dimension to this dish.
  • I use Isernio’s mild Italian sausage

 

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