Get ready to transform your weeknight dinner from ordinary to extraordinary with this mouthwatering White Bean and Sausage Rigatoni! Imagine a perfect blend of hearty Italian sausage, creamy white beans, and tender rigatoni pasta that comes together in just 30 minutes. This isn't just another pasta dish – it's a flavor explosion that will have your family begging for seconds and your dinner guests wondering if you secretly trained in an Italian kitchen.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 12 oz rigatoni pasta
- 1 can (15 oz) white beans, drained and rinsed
- 1 lb Italian sausage, casings removed
- 2 cups spinach, chopped
- 2 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients: 12 oz of rigatoni pasta, 1 can (15 oz) of white beans (drained and rinsed), 1 lb of Italian sausage (casings removed), 2 cups of chopped spinach, 2 cloves of minced garlic, 1/4 cup of grated Parmesan cheese, and salt and pepper to taste.
- In a large pot, bring salted water to a boil over high heat. Once boiling, add the rigatoni pasta and cook according to package instructions until al dente, usually about 10-12 minutes. Stir occasionally to prevent sticking.
- While the pasta is cooking, heat a large skillet over medium heat. Add the Italian sausage to the skillet, breaking it up with a wooden spoon. Cook for about 5-7 minutes, or until the sausage is browned and cooked through.
- Once the sausage is cooked, add the minced garlic to the skillet and sauté for about 1 minute, until fragrant. Be careful not to burn the garlic.
- Next, add the drained and rinsed white beans to the skillet, stirring to combine with the sausage and garlic. Cook for an additional 2-3 minutes until the beans are heated through.
- After the pasta is done cooking, reserve about 1/2 cup of the pasta cooking water, then drain the pasta and add it directly to the skillet with the sausage and beans.
- Stir in the chopped spinach and mix everything together. If the mixture seems dry, add a bit of the reserved pasta water to achieve your desired consistency.
- Season the dish with salt and pepper to taste, and mix in the grated Parmesan cheese until well combined.
- Remove the skillet from heat and let it sit for a minute to allow the flavors to meld.
- Serve the White Bean and Sausage Rigatoni hot, garnished with additional Parmesan cheese if desired.
Tips
- Always reserve some pasta water before draining – this starchy liquid is a secret weapon for creating a silky, perfect sauce that clings to every pasta ridge.
- For extra flavor, use high-quality Italian sausage and consider mixing hot and mild varieties for a more complex taste profile.
- Don't rush the garlic sautéing step – low and slow prevents burning and releases maximum flavor.
- If you want to make this dish even more nutritious, feel free to add extra vegetables like diced bell peppers or zucchini.
- For a gluten-free version, simply substitute the rigatoni with your favorite gluten-free pasta.
- Let the dish rest for a minute after cooking to allow the flavors to meld together perfectly.
- Fresh Parmesan cheese grated right at the table can elevate this dish from great to absolutely phenomenal!
Nutrition Facts
Calories: 580kcal
Carbohydrates: 62g
Protein: 35g
Fat: 24g
Saturated Fat: 8g
Cholesterol: 65mg
