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White Bean & Sausage Rigatoni

White Bean & Sausage Rigatoni created by Chicagoland Chef du

From BHG Dinnertime Express

Ready In:
20mins
Serves:
Units:

ingredients

directions

  • Cook pasta according to package directions (do not use salt); drain. Return pasta to saucepan.
  • In a large saucepan, combine beans, tomatoes, and sausage; heat through. Add bean mixture and basil to pasta; gently toss. Sprinkle with cheese.
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RECIPE MADE WITH LOVE BY

@figaro8895
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@figaro8895
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"From BHG Dinnertime Express"
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  1. Chicagoland Chef du
    White Bean & Sausage Rigatoni Created by Chicagoland Chef du
    Reply
  2. Chicagoland Chef du
    DH and I really enjoyed this. I made it 2 hours ahead of time and used the crockpot to keep moist & hot. I did have to make some minor substitutions because I didn't have the exact ingredients. I browned the sausage slices, used great northern beans, diced tomatoes w/ garlic, added 1/2 teaspoon Italian seasonings, sauteed diced onions & celery in EVOO > to make it as close to stewed tomatoes as possible, 1 t dried basil, parmesan cheese and finally Campanelle pasta (looks like a flower bud). I think I stayed pretty true to the recipe even with the substitutions. Thanks for posting this tasty & healthy recipe. This will be added to our repertoire!
    Reply
  3. Cynna
    Hmmm, I must say we weren't crazy about this. I didn't feel there was enough sauce to coat the rigatoni. The sauce itself seemed to be missing something, though I'm not able to put my finger on it. Perhaps with a bit more experimenting we could tweak it to be more to our liking. I do find the beans and turkey sausage an appealing factor, and the herbs are nice. It also gets points for being so quick to fix!
    Reply
  4. figaro8895
    From BHG Dinnertime Express
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