Red Beans, Pasta, Sausage & Tomatoes

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Servings: 4 Difficulty: Advanced
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A hearty American-style casserole combining tender pasta, savory sausage, and rich tomato sauce.
Red Beans~ Pasta~ Sausage & Tomatoes recipe image
Red Beans~ Pasta~ Sausage & Tomatoes recipe image
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Red Beans, Pasta, Sausage & Tomatoes

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 68.0

Description

This comforting one-pot meal brings together the best of home-style cooking with tender rigatoni, earthy red beans, and spicy Italian sausage. The dish is simmered in a rich sauce made from fresh or canned tomatoes, white wine, and aromatic herbs. Swiss chard adds a vibrant green color and a slight bitterness that balances the richness of the meat and cheese. It is an ideal dish for busy weeknights or casual family dinners, offering robust flavors without requiring complex techniques. The combination of textures from the al dente pasta and soft beans makes every bite satisfying. Serve it piping hot from the oven for a warm, inviting meal that the whole family will enjoy.

Ingredients

Directions

  1. Place dry red beans in a pot with enough water to barely cover them.
  2. Cover the pot and cook over low heat until beans are barely soft, about 2 hours.
  3. Add water as necessary to keep the beans just covered during cooking.
  4. When beans are done, remove from heat, drain, and set aside.
  5. Meanwhile, cut stems out of fresh tomatoes and plunge them into boiling water for 1 minute until skins crack.
  6. Remove tomatoes from water, peel them, cut them in half crosswise, and squeeze out the seeds.
  7. If using canned whole tomatoes, cut them in half and squeeze out seeds.
  8. Cut each tomato half in quarters and set aside.
  9. Cook rigatoni until barely soft according to manufacturer's directions.
  10. Drain pasta and mix with the cooked beans.
  11. Lay Swiss chard leaves on a work surface and cut out the center stems.
  12. Roughly chop the chard leaves and thinly slice the stems.
  13. Set aside the chopped leaves and sliced stems separately.
  14. Preheat oven to 350F (177C).
  15. Combine olive oil and sausages in a Dutch oven, place over medium heat, and cook for 3 minutes.
  16. Pour off the fat, add minced garlic, and cook, stirring, for another minute.
  17. Add the tomatoes, beans, pasta, white wine, oregano, chard stems, salt, and pepper to the Dutch oven.
  18. Cover and place in the oven for 20 minutes.
  19. Remove from oven, stir in the chopped chard leaves, and replace in the oven for 5 minutes.
  20. Serve piping hot from the oven.

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 the casserole appears dry before the final baking step, add up to 1 cup of water.

Offer grated cheese on the side for serving.

You can substitute dried oregano (1 tsp) for fresh oregano leaves.

Any tubular pasta can be used in place of rigatoni.

Keywords: red beans, pasta, sausage, tomatoes, rigatoni, swiss chard, casserole, american cuisine, family dinner, hearty, comfort food, white wine, oregano, garlic, baked pasta, bean stew
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