Creamy Sausage & White Bean Pasta
This Creamy Sausage and White Bean Pasta is rich without being heavy, made with golden-browned sausage, cannellini beans for extra fibre, and plenty of hidden veg that melt into the sauce. Instead of cream, the glossy finish comes from simmered stock, starchy pasta water, and a good handful of Parmesan. It is the kind of comforting, flavour-packed dinner that works for a weeknight but is special enough to share.
Serves
4
Prep time
10 minutes
Cooking time
25 minutes
Ingredients
- 6 Italian sausages, casings removed
- 1 cup hot chicken stock
- ½ cup reserved pasta water
- ½ cup grated Parmesan
- 400g can cannellini beans, drained and rinsed
- 2 garlic cloves, finely chopped
- 1 small carrot, finely chopped
- 1 celery stick, finely chopped
- ½ brown onion, finely chopped
- 1/2 chilli, finely chopped
- 1 small zucchini, chopped
- 500g pasta (rigatoni, penne, or your choice)
- ¼ cup fresh parsley, finely chopped
- 1 tbsp olive oil, for cooking
- Salt u0026 pepper, to taste
Directions
- Heat the olive oil in a large pan over medium heat. Add the sausage meat, breaking it up with a wooden spoon, and cook until browned and cooked through.
- Add the onion, garlic, carrot, celery, chilli and zucchini to the pan and cook for 4–5 minutes until softened.
- Pour in the hot chicken stock, lower the heat slightly, and let it simmer gently while you cook the pasta. This will help the sauce reduce and develop flavour.
- Bring a large pot of salted water to a boil. Cook the pasta according to packet instructions until al dente. Reserve ½ cup of pasta water before draining.
- Add the cannellini beans to the sausage mixture. Then stir in the cooked pasta, Parmesan, parsley, and reserved pasta water. Toss everything together until the sauce is glossy and coats the pasta. Season to taste with salt and pepper.
- Divide between bowls and top with extra Parmesan if you like.
Ingredients
- 6 Italian sausages, casings removed
- 1 cup hot chicken stock
- ½ cup reserved pasta water
- ½ cup grated Parmesan
- 400g can cannellini beans, drained and rinsed
- 2 garlic cloves, finely chopped
- 1 small carrot, finely chopped
- 1 celery stick, finely chopped
- ½ brown onion, finely chopped
- 1/2 chilli, finely chopped
- 1 small zucchini, chopped
- 500g pasta (rigatoni, penne, or your choice)
- ¼ cup fresh parsley, finely chopped
- 1 tbsp olive oil, for cooking
- Salt u0026 pepper, to taste
Directions
- Heat the olive oil in a large pan over medium heat. Add the sausage meat, breaking it up with a wooden spoon, and cook until browned and cooked through.
- Add the onion, garlic, carrot, celery, chilli and zucchini to the pan and cook for 4–5 minutes until softened.
- Pour in the hot chicken stock, lower the heat slightly, and let it simmer gently while you cook the pasta. This will help the sauce reduce and develop flavour.
- Bring a large pot of salted water to a boil. Cook the pasta according to packet instructions until al dente. Reserve ½ cup of pasta water before draining.
- Add the cannellini beans to the sausage mixture. Then stir in the cooked pasta, Parmesan, parsley, and reserved pasta water. Toss everything together until the sauce is glossy and coats the pasta. Season to taste with salt and pepper.
- Divide between bowls and top with extra Parmesan if you like.
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