Sausage & White Bean Pasta

Sausage & White Bean Pasta

Pasta is my go-to comfort food. It’s the kind of dinner I can throw together quickly yet still feels like an indulgence.

Over the years, I’ve gotten into the habit of buying dried pasta from boutique producers and local markets every time I see them. I can’t resist grabbing another shape to try, so creating recipes with all the different cuts and types of pasta is always fun. You could eat pasta every night for a year and never have the same shape twice. This Sausage and White Bean Pasta is one of those dishes that celebrates the versatility of pasta, blending it beautifully with other hearty ingredients like white beans.

The recipe came together when I wanted to cook something warm and hearty without being overly heavy during a chilly fall evening. The combination of savory sausage, tender white beans, and earthy lacinato kale tossed with creste de gallo pasta hits all the right notes. The sauce—made with pasta water, butter, and a touch of white wine—clings to every nook and cranny of the pasta, creating a dish that’s as comforting as it is delicious.

What’s great about this recipe is how adaptable it can be. While I love using sweet Italian sausage, you could opt for spicy sausage or even a smoky linguica for a different twist. The creste de gallo pasta is perfect for catching the sauce, but shapes like radiatore, orecchiette, or cavatappi work just as well. A final touch of garlic breadcrumbs and a generous grating of Parmigiano Reggiano complete the dish. This pasta comes together quickly, making it ideal for weeknights, but it’s also impressive enough to serve at a casual dinner get-together.

Main Ingredients

Creste de Gallo Pasta: Translating to “crest of the rooster,” this uniquely shaped pasta is perfect for holding onto sauces and creating a satisfying bite. Other shapes like orecchiette or cavatappi work well, too.

Italian Sausage: Sweet Italian sausage provides a savory base for the dish, while spicy or smoky variations can add complexity. This calls for a raw sausage; be sure to uncase the sausage for easier browning.

Cooked White Beans: These tender beans add creaminess and a subtle nutty flavor. Canned beans work in a pinch, but freshly cooked beans elevate the dish.

Lacinato Kale: Also known as Tuscan kale, it’s hearty and slightly bitter, balancing the richness of the sausage and beans.

Parmigiano Reggiano: A must for finishing the dish; its nutty, salty flavor ties everything together.

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Sausage & White Bean Pasta

5.0 from 1 vote

Course: Dinner, Quick Meals

Servings: 4

1/2x 1x 2x

4

servings

Prep time

15

minutes

Cooking time

25

minutes

Total time

40

minutes

This Sausage and White Bean Pasta is one of those dishes that celebrates the versatility of pasta, blending it beautifully with other hearty ingredients like white beans.

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Ingredients

• 10 ounces creste de gallo pasta,
  or other short pasta

• 1 pound italian sausage, uncased

• 1 bunch lacinato kale,
  de-stemmed and chopped

• 5 garlic cloves, sliced thin

• 1 shallot, sliced thin

• 1 1/2 tbsp thyme, picked leaves

• 1/2 cup white wine

• 2 tbsp olive oil

• 2 cups cooked white beans

• 1 cup pasta water,
  reserved from cooking pasta

• 8 tbsp butter

• parmigiano reggiano,
  as needed for garnish

• garlic breadcrumbs, as needed for garnish

Method

• Prepare the Pasta: Bring 2 quarts of water to a boil with 2 tablespoons of salt. Cook the pasta until al dente. Strain the pasta and reserve 1 cup of pasta water.
• Cook the Sausage: Heat olive oil in a rondo over medium heat. Brown the sausage, breaking it up into small pieces.
• Sauté Aromatics: Add garlic and shallot to the pan, cooking until fragrant. Stir in the thyme and chopped kale, sautéing until the kale wilts.
• Deglaze: Pour in the white wine and scrape the bottom of the pan to release any browned bits. Cook for 3 minutes.
• Combine Ingredients: Add the cooked beans and 1 cup of pasta water. Stir well, then mix in the butter, allowing it to melt and create a loose sauce.
• Toss with Pasta: Add the cooked pasta to the pan, tossing to coat. Adjust the consistency with additional pasta water if needed.
• Serve: Plate the pasta and garnish with Parmigiano Reggiano and garlic breadcrumbs.

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Field Notes

• Use shorter shaped pasta such as orecchiette, cavatappi, or radiatorre.
• Choose a raw sausage you enjoy, whether spicy, sweet, or mild. You can buy the sausage in its casing and easily remove it for this recipe.