Pasta with beans and sausages

Pasta with beans and sausages
  • Serves icon Serves 4
  • Time icon Hands-on time 15 min

This riff on pasta e fagioli (pasta with beans) is big on flavour and low on budget. Feed a family of four with this 15-minute hearty sausage pasta recipe.

Bangers + pasta = midweek deliciousness. Browse more easy sausage pasta recipes.

Nutrition: per serving

Calories
661kcals
Fat
18.1g (7.9g saturated)
Protein
32.7g
Carbohydrates
75.5g (3.2g sugars)
Fibre
5.4g
Salt
0.9g
Calories
661kcals
Fat
18.1g (7.9g saturated)
Protein
32.7g
Carbohydrates
75.5g (3.2g sugars)
Fibre
5.4g
Salt
0.9g

Ingredients

  • 400g fusilli (or another shape)
  • 3 free-range pork sausages, cases removed
  • 1 tsp fennel seeds, lightly crushed in a pestle and mortar
  • 20g butter
  • 1 tin flageolet beans, drained
  • 1 garlic clove, crushed
  • 300ml dry white wine or stock
  • 40g hard cheese, such as parmesan or strong cheddar, pared with a vegetable peeler
  • Small bunch flatleaf parsley, roughly chopped

Method

  1. Cook the pasta in boiling salted water according to the packet instructions until al dente.
  2. Meawhile, fry the sausagemeat and fennel seeds in a large frying pan for 5-10 minutes until crisp and cooked through. Add the butter to the pan, reduce the heat to medium and add the beans and garlic. Cook, stirring regularly, for about 5 minutes, then mash some of the beans with the back of a spoon. Stir in the wine/stock and cook for 5 minutes, then turn off the heat.
  3. Drain the pasta, reserving a cupful of the water. Add the pasta to the sausages and beans with the pasta water. Toss, then serve topped with the pared cheese and parsley.

delicious. tips

  1. Easy swaps: Omit the sausages and use a veggie hard cheese for a meat free version. Use any type of bean.

Recipe By

Jules Mercer

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