This comforting dish brings together the best of Italian-American comfort food. Italian-style sausages are browned until crisp, then simmered with creamy red beans and a robust sauce made from fresh plum and canned tomatoes. The rigatoni pasta absorbs the savory juices, creating a cohesive and satisfying meal. A splash of white wine adds depth, while minced garlic provides an aromatic kick. It&# 226;ÂÂs perfect for busy weeknights or casual gatherings. Simple to prepare with pantry staples, this recipe delivers big flavor without the fuss. Serve with a simple green salad and crusty bread for a complete, home-style dinner that everyone will love.
Red Beans, Pasta, Sausage & Tomatoes
Description
This comforting dish brings together the best of Italian-American comfort food. Italian-style sausages are browned until crisp, then simmered with creamy red beans and a robust sauce made from fresh plum and canned tomatoes. The rigatoni pasta absorbs the savory juices, creating a cohesive and satisfying meal. A splash of white wine adds depth, while minced garlic provides an aromatic kick. It&# 226;ÂÂs perfect for busy weeknights or casual gatherings. Simple to prepare with pantry staples, this recipe delivers big flavor without the fuss. Serve with a simple green salad and crusty bread for a complete, home-style dinner that everyone will love.Ingredients
Directions
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Bring a large pot of generously salted water to a boil. Cook the rigatoni according to package directions until al dente. Drain, reserving 1 cup of the starchy pasta water before setting the pasta aside.
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In a large skillet or Dutch oven, heat a drizzle of olive oil over medium-high heat. Add the Italian-style sausages, breaking them apart with a spoon or spatula. Brown the sausage until cooked through and slightly crispy, about 5-7 minutes.
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Reduce heat to medium. Add the minced garlic to the skillet and sauté for 1 minute until fragrant, being careful not to burn it.
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Pour in the white wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 2 minutes to reduce slightly.
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Add the canned whole peeled tomatoes (crushed), the fresh plum tomato pieces, and the red beans to the skillet. Stir to combine.
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Return the cooked rigatoni to the skillet. Toss everything together, adding the reserved pasta water a little at a time until the sauce reaches your desired consistency and coats the pasta evenly.
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Season with salt and freshly ground black pepper to taste. Serve immediately while hot.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 68.0kcal
- % Daily Value *
- Total Fat 0.7g2%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 17.7mg1%
- Total Carbohydrate 14.8g5%
- Dietary Fiber 4.8g20%
- Sugars 9.3g
- Protein 3.5g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
If using dry red beans instead of canned, ensure they are fully cooked before adding them to the skillet. You may need to soak them overnight and boil them separately until tender.
For a vegetarian version, omit the sausage and add extra beans or mushrooms for heartiness. Use vegetable broth instead of wine if preferred.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of water or broth to loosen the sauce.
Feel free to add other vegetables like bell peppers, spinach, or zucchini to the sauce for added nutrition and color.
The combination of fresh plum tomatoes and canned tomatoes provides a balance of bright acidity and deep, cooked-down flavor.
