Sausage With Beans And Macaroni Recipes

ONE-POT ITALIAN BEAN AND SAUSAGE PASTA

Steps:

• In 12-inch nonstick skillet, heat oil over medium heat. Add sausages; cook 4 to 6 minutes, turning occasionally, until sausages are browned on all sides. Add pasta, chicken broth, tomato paste and salt. Heat to boiling; cover, reduce heat and cook 9 to 11 minutes, stirring occasionally, until pasta is al dente and most of liquid is absorbed.
• Remove skillet from heat. Remove sausages, cut into 1/2-inch slices, and return to skillet with crushed tomatoes and beans. Cook over medium heat 3 to 4 minutes, stirring occasionally, until hot. Stir in Parmesan cheese, and serve.

SLOW COOKER SAUSAGE, BEAN AND PASTA STEW

Steps:

• Spread the onions over the bottom of a 6- to 7-quart slow cooker and top with the carrots, garlic, white beans, thyme bundle and sausage links. Mix the diced tomatoes with the broth and 3 cups water and pour over the sausages. Add the Parmesan rind if using.
• Cook on high for 4 to 5 hours or on low for 7 to 8 hours; the beans will be tender and begin to fall apart. Uncover the slow cooker, remove and discard the thyme bundle and Parmesan rind and transfer the sausage links to a cutting board. Stir the pasta into the stew and continue to cook, covered, until the pasta is cooked through, about 20 minutes.
• Turn off the heat. Cut the sausages into bite-size pieces and stir into the stew along with the parsley and vinegar. Season to taste with salt and pepper. Serve with grated Parmesan on the side for sprinkling on top and crusty bread for soaking up the broth.
• Cook's Note: This stew is also a great way to use up leftover cooked pasta. Simply omit the ditalini, reduce the water by 1 cup and stir 1 cup of cooked pasta (cut up if long noodles) into the finished stew along with the sausage pieces.

ORECHIETTE WITH SAUSAGE, BEANS, AND MASCARPONE

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta reserving 1 cup of the cooking liquid.
• In a large, heavy skillet warm the olive oil over medium-high heat. Add the sausage and onions. Using a wooden spoon break up the sausage into bite-sized pieces as it browns.
• Continue cooking until the sausage is golden and the onions are tender. Add the beans and oregano cook for 2 more minutes. Add the cup of pasta cooking liquid and stir, scrapping up any brown bits from the bottom of the pan. Add the mascarpone cheese and stir until it dissolved into a light sauce. Add the salt, pepper, and hot pasta. Stir until coated and serve.

SAUSAGE MACARONI BAKE

Steps:

• Cook macaroni according to package directions; drain and set aside. In a large skillet, cook sausage over medium heat until no longer pink; drain. Add the green pepper, onion, oregano and pepper. Stir in tomato sauce and water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes., Stir in macaroni and 2 tablespoons cheese. Transfer to an ungreased 1-qt. baking dish. Sprinkle with the remaining cheese. Bake, uncovered, at 350° for 20-25 minutes or until bubbly.

ITALIAN SAUSAGE, BEAN AND MACARONI SOUP

Steps:

• Heat oil in a large heavy Dutch oven over medium heat.
• Add in the sausage meat and saute breaking up with a spoon for about 5-7 minutes or until browned; drain some fat if desired.
• Add in onions, garlic, carrots, celery, basil, rosemary, red pepper flakes and sage; saute until veggies soften (about 10 minutes).
• Add in broth, tomatoes with juice and beans; bring to a boil, reduce heat and simmer for about 45 minutes (can simmer longer if desired).
• Add in the uncooked pasta and grated Parmesan cheese; mix to combine and simmer until the pasta is firm-tender (about 15-20 minutes).
• Season with salt and pepper.
• Ladle into bowls and top with more grated Parmesan cheese.
• Delicious!

PASTA, SAUSAGE, AND BEAN RAGOûT

Steps:

• Heat oil in heavy large pot over medium-high heat. Add onion and garlic and sauté 6 minutes. Add beef and sausage and sauté until brown, breaking up meats with back of fork, about 5 minutes. Add tomatoes with juice, broth, beans, 1 cup basil, oregano, and dried crushed red pepper. Simmer 15 minutes to blend flavors, stirring occasionally. Add pasta and cook until tender but still firm to bite, about 15 more minutes. Add spinach and cook just until wilted, stirring occasionally, about 4 minutes. Mix in 1/3 cup cheese and remaining 1/2 cup basil. Season ragout with salt and pepper; ladle into bowls. Serve, passing additional cheese separately.

CAMPANELLE PASTA WITH SAUSAGE AND BEANS

Steps:

• Preheat oven to 400°F.
• Cut off and discard top of garlic head to expose cloves, then wrap head in foil and roast in middle of oven until cloves are tender, about 45 minutes. Open foil carefully and cool to warm. Squeeze garlic from skins into a small bowl, then mash to a paste with a fork.
• Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook sausage, stirring and breaking up large pieces, until browned, about 4 minutes. Add sliced garlic, shallot, and red pepper flakes and cook, stirring occasionally, until shallot is pale golden, about 2 minutes. Stir in tomatoes, beans, garlic paste, and stock and simmer, uncovered, stirring occasionally, until slightly thickened and reduced by half, 15 to 20 minutes.
• Meanwhile, cook pasta in a 6- to 8-quart pot of boiling salted water until al dente, then drain in a colander. Toss pasta with sausage mixture, parsley, basil, cheese, and salt to taste in a large bowl (or in pasta pot) until combined well. Serve with additional cheese, if desired.

PASTA WITH ANDOUILLE SAUSAGE, BEANS AND GREENS

Steps:

• Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to the package's instructions.
• Meanwhile, heat oil in a large heavy-bottomed skillet over medium-high. Add sausage and cook, stirring occasionally, until browned, 5 to 7 minutes. Add shallot and garlic and cook, stirring often, until translucent, about 2 minutes.
• Add collard greens and toss to wilt, 2 to 3 minutes. Season with salt and pepper. Add the thyme, cannellini beans and tomatoes and toss to warm through. Season again with salt and pepper to taste.
• Reserve 1/2 cup pasta water and drain pasta. Return pasta to the empty pot and set over medium-low. Add the sausage mixture and toss to combine, gradually adding the reserved pasta water as needed to create a sauce.
• Remove from the heat and sprinkle with parsley, chives, lemon zest and Parmesan. Season with salt and pepper to taste. Divide among bowls, drizzle with olive oil and serve with lemon wedges.

SAUSAGE 'N' BLACK BEAN PASTA

Steps:

• Prepare the pasta mix according to package directions. Stir in sausage and black beans; heat through.

ROMANO TAMANI'S BEANS AND SAUSAGE

Steps:

• Make a bouquet garni with the thyme, parsley and one of the bay leaves by tying them up together in a bundle. Pour the chicken stock into a large pot, add the bouquet garni and bring to a boil over high heat.
• Add the beans, return to a boil, reduce heat and simmer, covered, until beans are tender, about 45 minutes. Remove the bouquet garni, and strain the beans. Reserve the liquid.
• Meanwhile, melt the butter with the olive oil in a pan over high heat. Reduce heat to medium, add the celery, the carrot, the onion, the remaining bay leaf and the cloves, and saute until the vegetables are softened, about 10 minutes.
• Squeeze the juice from the tomato into the pan before adding the rest of it in one piece. Cook 2 more minutes, remove from heat and remove the cloves and bay leaf. Combine with the beans.
• Crowd the sausages into a small pan, and cook over medium-low heat, rotating frequently, until brown in the center, about 45 minutes. Break some of the larger pieces of sausage with a spatula before adding them and their juices to the bean mixture, adjusting with salt and about 1 cup of the reserved bean cooking liquid. Serve with polenta.

SAUSAGE WITH BEANS AND MACARONI

Steps:

• Heat oil in a Dutch oven or large heavy-bottomed pot over medium-high heat.
• Add in onion, garlic, dryed basil, oregano and jalapeno pepper (if using) saute for about 5-6 minutes.
• Add in the ground beef and Italian sausage meat; cook (breaking up with a fork) for about 5-6 minutes.
• Add in red pepper flakes to taste.
• Add in tomatoes with juice, broth, beans; mix to combine and simmer for 35 minutes.
• Add in uncooked macaroni pasta and cook until firm-tender (about 15 minutes).
• Add in baby spinach, and cook until just wilted, stirring occasionally (about 5 minutes).
• Add in 1/3 - 1/2 cup Parmesan cheese, stir until combined.
• Season with salt and pepper.
• Ladle into bowls.
• Sprinkle with more Parmesan cheese.
• Top with more grated Parmesan cheese.