Rotini With Italian Sausage And Cannellini Beans Recipes

CANNELLINI BEANS AND ITALIAN SAUSAGE

Cannellini Beans and Italian Sausage image

The great flavors and healthy qualities of this beloved Italian bean are made even more delicious with this Johnsonville recipe. The vegetables in this hearty dish make it healthy, the Johnsonville Italian Sausages, make it to die for.

Provided by Food Network

Time 2h30m

Yield 8-10 servings

Number Of Ingredients 15

Ingredients

2 pkgs Johnsonville® Mild Italian Sausages (19 oz each)
2 cups dried cannellini beans
10 fresh sage leaves (separated, & more for garnish)
1 med tomato, cored and halved
1/4 cup olive oil
3 cloves garlic, minced
1 cup finely chopped onions
2/3 cup finely chopped carrots
2/3 cup finely chopped celery
1/8 tsp red pepper flakes
2 cups crushed canned plum tomatoes
1 1/2 tsp salt
1/2 tsp pepper
1 1/2 cups chicken stock
1/3 cup mascarpone cheese* (can substitute with cream cheese)

Steps:

Place the beans in a large bowl with water, using your hand swirl the beans around to rinse them and discard any small stones or beans that look brown. Drain the beans in a colander, rinse and refill the bowl with beans and a generous amount of water (at least 2-3 inches above the beans) and let soak overnight or for at least 6 hours.
Drain the beans, rinse well and place in a Dutch oven or large pot. Add 7 cups water, 5 of the sage leaves, the tomato halves and bring to a boil uncovered over med-high heat. Reduce heat to a gentle simmer and cook uncovered until the beans are tender 1 1/2 - 2 hours, be sure to test for doneness. Drain and reserve the beans, discard the sage and tomato halves.
In a large sauce pan, heat oil over medium heat. Add garlic, 5 remaining sage leaves, onions, carrots, celery, red pepper flakes and saute for 8-10 minutes until the ingredients are soft and translucent. Stir in the cooked beans and crushed tomatoes. Add the salt, pepper and the chicken stock. Stir together and simmer gently, when all ingredients are combined and warmed, stir in the mascarpone cheese until melted and evenly folded into the tomato and bean mixture. Add salt and pepper to taste. Cover saucepan to keep warm and turn off heat until ready to serve.
Cook the sausage by braising or grilling. Once the sausages are cooked, transfer them to a cutting board and cut into halves or thirds. Transfer the warm beans to individual bowls and arrange sausage pieces on top. Garnish with a sprig of fresh sage.
* To Serve 4-5, prepare the same recipe with 1 package of Johnsonville Italian sausage.
* mascarpone cheese is a mild flavored, creamy Italian cheese and can be found in the specialty cheese section of most grocery stores.

ROTINI PASTA WITH SAUSAGE AND CANNELLINI BEANS

Rotini Pasta With Sausage and Cannellini Beans image

This is total comfort food at it's best! You can sub the rotini pasta for medium shells but rotini is better. This recipe is made with roasted garlic, so if you are planning to make this wonderful dish, roast your garlic bulb way in advance or even a day ahead and refrigerate, I roast my garlic and store it in the freezer in small containers. You can use turkey sausage for this in place of Italian sausage.... This is a fantastic Italian-style dish. Cooking time does not include roasting the garlic.

Provided by Kittencalrecipezazz

Categories Pork

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 large bulb of garlic (roasted and skins removed)
3 large garlic cloves, thinly sliced
1 lb Italian sausage, casings removed
1 onion, chopped
1 jalapeno pepper, seeds removed and finely chopped (or use 1/4 teaspoon hot pepper flakes)
1 (14 ounce) can diced tomatoes with juice
1 (19 ounce) can cannellini beans, drained and rinsed
2 cups chicken broth
1 cup white wine (or use 3 cups chicken broth)
3/4 lb rotini pasta (cooked al dente, drained, then tossed with 3 tbsp oil)
1 teaspoon dried basil (or to taste) or 1/4 cup fresh basil (or to taste)
1/4 cup chopped fresh parsley (or to taste)
1/3 cup grated parmesan cheese (or to taste) or 1/3 cup romano cheese (or to taste)

Steps:

Squeeze the roasted garlic from skins and mash with a fork in a small bowl.
Heat about 3 tablespoons olive oil in a skillet over medium heat.
Cook sausage meat, stirring and breaking up with a fork until browned (about 4-5 minutes).
Add in sliced fresh garlic, onion, dried basil and jalapeno or crushed red pepper flakes and cook, stirring until onions are soft (about 2 minutes).
Stir in tomatoes with juice, drained beans, roasted garlic puree, stock and wine; simmer uncovered, stirring occasionally for about 25-30 minutes or until slightly thickened and reduced by almost half (could take longer or shorter that 30 minutes until the liquid is reduced).
Toss the pasta with the cooked sausage mixture, fresh chopped parsley, Parmesan cheese (and salt to taste) in a large bowl, or until well combined.
Sprinkle with more Parmesan cheese.

Nutrition Facts : Calories 970.2, Fat 36.4, SaturatedFat 13.1, Cholesterol 72, Sodium 2424.3, Carbohydrate 101, Fiber 11.9, Sugar 10.6, Protein 47.5

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