| Level: | Easy |
| Total: | 30 min |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- Kosher salt and freshly ground black pepper
- 1 pound orecchiette pasta
- 2 tablespoons extra-virgin olive oil
- 1 pound sweet Italian sausage, removed from casings
- 1 yellow onion, diced
- 3 cloves garlic, sliced
- 2 pints grape or pear tomatoes, quartered
- 1/2 teaspoon crushed red pepper flakes
- One 15-ounce can cannellini beans, rinsed and drained
- 1/2 cup grated Parmesan, plus additional for garnish
- 1/2 cup fresh basil leaves, cut into chiffonade, plus additional for garnish
Instructions
- Bring a pot of salted water to a boil and cook the orecchiette according to package instructions.
- Meanwhile, heat the oil in a large, heavy-bottomed skillet over medium-high heat. Add the sausage and cook, breaking it up with the back of a spoon, until it starts to brown, 4 to 5 minutes. Remove the sausage to a bowl with a slotted spoon, leaving all the oil in the skillet.
- Add the onions to the oil and cook until they start to soften and turn translucent, about 2 minutes. Add the garlic to the skillet and cook, stirring, for 30 seconds. Add the tomatoes and red pepper flakes and cook, stirring occasionally, until the tomatoes start to blister and split, about 4 minutes. Add salt and pepper.
- Add the beans and return the sausage to the skillet. Cook until warmed through. Add the pasta and toss until it is completely coated. Add the Parmesan in batches, stirring to incorporate and letting it melt before more is added. Stir in the basil.
- Plate the pasta and top with more Parmesan and basil. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 891 |
| Total Fat | 24 g |
| Saturated Fat | 8 g |
| Carbohydrates | 121 g |
| Dietary Fiber | 12 g |
| Sugar | 9 g |
| Protein | 50 g |
| Cholesterol | 47 mg |
| Sodium | 1269 mg |
Reviews
Super easy and yummy! Even grands liked it.
I did use only half of the pasta though, I felt that a pound was too much! Will make again.
I did use only half of the pasta though, I felt that a pound was too much! Will make again.
We absolutely LOVE THIS recipe . Make it about once a week!
This is so delicious! We loved it so much, we made it 2 nights in a row! Used spicy Italian chicken sausage instead of sweet.
I made this yesterday and it is delicious. As I was adding the pasta, I thought the whole pound of pasta was more than what we needed so I didn’t put the whole pound in. Since I was serving it at lunch for company, I wanted to do what I could the day before. I browned the sausage, tomatoes, onions and garlic and then the next day I put the beans in, cooked and added the pasta at the end. It was so good…and easy! Thanks Katie Lee!
This is absolutely delicious! Super easy and fresh. Thanks Katie!
Thank you Katie Lee, I love this recipe. Went by the recipe the first time, today, I added spinach and mushroom, yum
Easy, delicious weeknight meal. My 16 year old requests this a lot! It’s kind of like Italian wedding soup without the soup.
This dish is so good and so easy to make! Thank you Katie!
I’ve made this twice and it is wonderful. The recipe makes at least six, maybe eight servings. Save some pasta water to add once all ingredients are combined.
Easy and delicious