Tuscan Sausage and White Bean Pasta

A rustic and flavorful pasta dish with crumbled Italian sausage, creamy cannellini beans, tender spinach, and a hint of white wine, served with garlic bread and a fresh arugula salad.

• Prep: 20 min
• Cook: 25 min
• Total: 45 min
• Servings: 6
• Cuisine: Italian
• Difficulty: Easy
• Cost: $3.22/serving

Dietary

• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein
• High-Fiber

Tags

• comfort food
• one-pot
• savory
• classic

Ingredients

• 1 pound pasta
• 1 tablespoon olive oil
• 1 pound Italian sausage (casings removed)
• 1 yellow onion (medium, chopped)
• 4 clove garlic (minced)
• 0.5 cup dry white wine
• 1 can cannellini beans (rinsed, drained)
• 1 can diced tomatoes (undrained)
• 4 cup fresh spinach
• 0.5 teaspoon red pepper flakes
• 0.25 cup fresh parsley (chopped)
• 0.25 cup Parmesan cheese (grated)
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 6 slice garlic bread (warmed or toasted)
• 4 cup fresh arugula
• 2 tablespoon lemon vinaigrette

Instructions

1. Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain the pasta and set aside.
2. While pasta cooks, heat olive oil in a large skillet or Dutch oven over medium-high heat. Add Italian sausage, breaking it up with a spoon, and cook until browned, about 5-7 minutes. Drain off any excess grease.
3. Add chopped yellow onion to the skillet and cook until softened, about 3-4 minutes. Stir in minced garlic and red pepper flakes (if using) and cook for 1 minute more until fragrant.
4. Pour in the dry white wine and bring to a simmer, scraping up any browned bits from the bottom of the pan. Cook until the wine has mostly evaporated, about 3 minutes.
5. Stir in the cannellini beans, diced tomatoes, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring to a simmer and cook for 5 minutes.
6. Add the fresh spinach, stirring until it wilts, about 2-3 minutes.
7. Add the cooked pasta and reserved pasta water to the skillet. Toss well to combine and coat the pasta with the sauce. Stir in the chopped fresh parsley and 1/4 cup grated Parmesan cheese.
8. Warm or toast garlic bread according to package directions.
9. Toss fresh arugula with lemon vinaigrette to create a simple side salad.
10. Serve the Tuscan Sausage and White Bean Pasta hot, topped with additional Parmesan cheese if desired, alongside garlic bread and arugula salad.

Notes

Adjust the amount of red pepper flakes to control the spice level. You can use ground turkey or chicken sausage for a lighter version, or add a cup of chicken broth instead of wine.

Nutrition (per serving)

• Calories: 740
• Protein: 37.8 g
• Carbohydrates: 84.5 g
• Fat: 28.5 g
• Fiber: 12.1 g
• Sodium: 1280 mg
• Saturated Fat: 9.2 g
• Sugar: 8.5 g
• Cholesterol: 65 mg