Red Beans With Pasta Sausage And Tomatoes

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Servings: 4 Difficulty: Intermediate
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A hearty, rustic one-pot meal combining savory sausage, creamy beans, and rich tomato sauce with pasta.
Red Beans With Pasta Sausage and Tomatoes recipe image
Red Beans With Pasta Sausage and Tomatoes recipe image
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Red Beans With Pasta Sausage And Tomatoes

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

Description

This comforting dish brings together the best of Italian-American comfort food. Plump red kidney beans provide a creamy texture and earthy depth, while sweet Italian sausages add a savory, slightly spicy kick. The base is a rich, simmered tomato sauce made from a blend of fresh plum and canned whole peeled tomatoes, infused with aromatic garlic and deglazed with white wine. Rigatoni pasta captures the chunky sauce in every nook and cranny, making every bite satisfying. Its a perfect weeknight dinner that feels homemade and substantial without requiring hours of prep. Serve it family-style for a warm, gathering-worthy meal that appeals to both adults and kids alike.

Ingredients

Directions

  1. If using dry beans, soak them overnight and cook until tender, then drain and rinse. If using canned beans, drain and rinse thoroughly.
  2. Bring a large pot of salted water to a boil. Cook the rigatoni according to package directions until al dente. Reserve 1 cup of pasta water before draining.
  3. While pasta cooks, heat a large skillet or Dutch oven over medium-high heat. Add the Italian-style sausages (removed from casings if preferred) and brown them, breaking them into smaller pieces with a wooden spoon.
  4. Add the minced garlic to the skillet and saut for 1 minute until fragrant, being careful not to burn it.
  5. Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes to reduce slightly.
  6. Add the canned whole peeled tomatoes (crushed by hand) and the fresh plum tomatoes (cut into chunks) to the skillet. Stir to combine with the sausage and wine.
  7. Stir in the cooked red beans. Simmer the sauce on low heat for 5-10 minutes to allow flavors to meld and the tomatoes to soften.
  8. Add the drained rigatoni to the skillet with the sauce. Toss gently to coat the pasta evenly.
  9. Add reserved pasta water a little at a time if the sauce is too thick, adjusting to your desired consistency.
  10. Season with salt and black pepper to taste. Serve immediately.

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.

Keywords: red beans, pasta, sausage, tomatoes, rigatoni, italian sausage, garlic, white wine, one pot meal, comfort food, easy dinner, family meal, vegetarian option, rustic, savory, hearty, weeknight dinner
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