Rotini Pasta With Sausage And Cannellini Beans Food

PENNE PASTA WITH CANNELLINI BEANS AND ESCAROLE

Steps:

• Bring a large pot of lightly salted water to a boil, and cook the penne pasta 8 to 10 minutes or until al dente; drain.
• In a skillet over medium heat, cook and stir the escarole, cannellini beans and liquid, and diced tomatoes with garlic and onion until heated through. Season with salt and pepper. Toss with the cooked pasta to serve.

BROCCOLI RABE AND CANNELLINI BEANS

Steps:

• Trim and discard coarse leaves and tough stem roots from broccoli rabe. Cut off florets. Peel large stems and cut stems and leaves into 1 1/2-inch pieces. Rinse and drain. In a large skillet set over moderate heat cook the garlic in the oil until lightly golden. Add the broccoli rabe, broth, red pepper flakes and salt to taste and cook the mixture, over moderately high heat, partially covered, stirring occasionally, for 3 minutes. Add the cannellini beans and cook, stirring occasionally, until broccoli is just tender and beans heated through.
• In a pot of boiling salted water cook the orecchiette until al dente. Drain. Add broccoli rabe mixture and toss to combine.

ROTINI PASTA WITH SAUSAGE AND CANNELLINI BEANS

Steps:

• Squeeze the roasted garlic from skins and mash with a fork in a small bowl.
• Heat about 3 tablespoons olive oil in a skillet over medium heat.
• Cook sausage meat, stirring and breaking up with a fork until browned (about 4-5 minutes).
• Add in sliced fresh garlic, onion, dried basil and jalapeno or crushed red pepper flakes and cook, stirring until onions are soft (about 2 minutes).
• Stir in tomatoes with juice, drained beans, roasted garlic puree, stock and wine; simmer uncovered, stirring occasionally for about 25-30 minutes or until slightly thickened and reduced by almost half (could take longer or shorter that 30 minutes until the liquid is reduced).
• Toss the pasta with the cooked sausage mixture, fresh chopped parsley, Parmesan cheese (and salt to taste) in a large bowl, or until well combined.
• Sprinkle with more Parmesan cheese.

CAMPANELLE PASTA WITH SAUSAGE AND BEANS

Steps:

• Preheat oven to 400°F.
• Cut off and discard top of garlic head to expose cloves, then wrap head in foil and roast in middle of oven until cloves are tender, about 45 minutes. Open foil carefully and cool to warm. Squeeze garlic from skins into a small bowl, then mash to a paste with a fork.
• Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook sausage, stirring and breaking up large pieces, until browned, about 4 minutes. Add sliced garlic, shallot, and red pepper flakes and cook, stirring occasionally, until shallot is pale golden, about 2 minutes. Stir in tomatoes, beans, garlic paste, and stock and simmer, uncovered, stirring occasionally, until slightly thickened and reduced by half, 15 to 20 minutes.
• Meanwhile, cook pasta in a 6- to 8-quart pot of boiling salted water until al dente, then drain in a colander. Toss pasta with sausage mixture, parsley, basil, cheese, and salt to taste in a large bowl (or in pasta pot) until combined well. Serve with additional cheese, if desired.