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Creamy Tuscan White Bean and Sausage Pasta

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A comforting and creamy pasta dish featuring Italian sausage, white beans, and fresh spinach, with a unique technique of mashing half the beans to create a velvety sauce without cream.

Ingredients

Scale
  • 12 ounces Italian sausage, casings removed (mild or spicy)
  • 1 can (15 ounces) cannellini white beans, drained and rinsed
  • 8 ounces penne or rigatoni pasta
  • 2 tablespoons extra virgin olive oil
  • 3 cloves garlic, minced
  • 1/4 cup sun-dried tomatoes, chopped (packed in oil, drained)
  • 3 cups fresh spinach (about 90 grams), roughly chopped
  • 1 cup vegetable or chicken broth
  • 1/2 cup Parmesan cheese, freshly grated
  • 1/4 cup heavy cream or half-and-half (optional)
  • 1 teaspoon dried Italian herbs (oregano, basil, thyme)
  • Salt and black pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces of penne or rigatoni pasta and cook according to package instructions until al dente (about 10-12 minutes). Drain and set aside, reserving about 1/2 cup of pasta water.
  2. While pasta cooks, heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat. Add 12 ounces of Italian sausage (casings removed) and cook, breaking it up with a wooden spoon, until browned and cooked through (about 7 minutes). Drain excess fat if necessary.
  3. Add 3 minced garlic cloves and 1/4 cup chopped sun-dried tomatoes to the sausage. Cook for 1-2 minutes until fragrant, stirring constantly to avoid burning.
  4. Stir in 1 can (15 ounces) drained and rinsed cannellini beans. Using a potato masher or fork, mash about half of the beans right in the pan to thicken the sauce while leaving the rest whole for texture.
  5. Pour in 1 cup vegetable or chicken broth and sprinkle 1 teaspoon dried Italian herbs. Stir well, scraping up any browned bits from the bottom of the pan. Let simmer gently for 5 minutes to blend flavors and thicken.
  6. Toss in 3 cups roughly chopped fresh spinach and cook until wilted, about 2-3 minutes. Optional: stir in 1/4 cup heavy cream or half-and-half for a richer sauce.
  7. Add cooked pasta to the skillet, tossing to coat. If the sauce feels too thick, add reserved pasta water a tablespoon at a time until desired consistency is reached.
  8. Stir in 1/2 cup freshly grated Parmesan cheese. Season with salt and freshly ground black pepper to taste.
  9. Serve warm, optionally with an extra sprinkle of Parmesan and a drizzle of olive oil.

Notes

Do not overcook the pasta; al dente is best. Brown the sausage well for flavor. Add garlic after sausage browns and cook just until fragrant to avoid bitterness. Mash half the beans gently to create creaminess without pureeing. Use reserved pasta water to adjust sauce consistency. Wilt spinach last to keep it bright and tender. Season gradually to avoid over-salting.

Nutrition

Keywords: Tuscan, white bean, sausage, pasta, creamy, easy dinner, weeknight meal, Italian sausage, cannellini beans, spinach

Find it online: https://sizzlesprout.com/creamy-tuscan-white-bean-and-sausage-pasta-recipe-easy-and-delicious/