Sausage and Bean Ragu Recipe

  • 1 package rigatoni or penne pasta (16 ounce pkg)
  • 1 tablespoon olive oil
  • 1 onion, chopped (medium)
  • 2 cloves garlic, minced
  • 1 pound bulk Italian sausage
  • 1/2 cup dry White Wine
  • 1/2 cup Chicken Broth
  • 1/4 teaspoon fresh ground pepper
  • 2 cans cannellini beans or other white bean, rinsed and drained (16 ounce cans)
  • 1 can whole tomatoes, blended inch blender, with juices (28 ounce can)
  • 1/2 cup shaved Parmesan or Romano cheese
  • 2 cups baby spinach or brocollini
Heat oil in large skillet. Add onion and garlic and sauté, being careful not to brown or burn the garlic. Add sausage and brown, stirring to crumble. Add wine, scraping pan to loosen brown bits. Add broth, pepper, beans, and tomatoes. Bring to a boil, reduce heat, and simmer 15 minutes. If adding brocollini, add during simmer, cook to tender. If adding spinach, add just before serving and stir to wilt the spinach only.

Add cooked pasta; serve immediately, garnished with grated cheese.

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