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Paccheri with Sausage, Peppers and Cannellini Beans

SERVINGS
6
RATE THIS RECIPE
(30)
Pasta with Sausage/Peppers/Beans
Pasta with Sausage/Peppers/BeansTODAY
SERVINGS
6
RATE THIS RECIPE
(30)

Ingredients

  • 1 pound paccheri (jumbo rigatoni)
  • 1/2 cup olive oil
  • 6 cloves garlic, thinly sliced
  • 1/4 teaspoon crushed red pepper flakes
  • 4 sweet Italian sausages, roughly chopped
  • 1 cup canned cannellini beans, drained
  • 1 red bell pepper, cut into 2-inch wide strips, seeds removed
  • 1 green bell pepper, cut into 2-inch wide strips, seeds removed
  • 1 yellow bell pepper, cut into 2-inch wide strips, seeds removed
  • 2 medium onions, cut into 2-inch wide strips
  • 2 cups cooked broccoli rabe, chopped
  • Salt and freshly ground black pepper
  • Chef notes

    Sausage and peppers are a perfect pairing. Adding broccoli rabe, savory onions, white beans and pasta makes this classic combo even better.

    Preparation

    1.

    Bring a large pot of lightly salted water to a boil and cook the pasta till al dente.

    2.

    In a large heavy bottom skillet, heat olive oil over low heat and brown the garlic. Add the sausage and brown on all sides; then remove and set aside.

    3.

    To the same pan, add the peppers, onions and broccoli rabe and sauté until soft; set aside with the sausages. Add the beans and sauté for 10 minutes.

    4.

    Add the cooked pasta to the pan and toss together.