Orecchiette with Sausage, White Beans & Tomatoes

Love a quick, yummy pasta on a weeknight 🍝

Orecchiette with Sausage, White Beans & Tomatoes

Easy 6 Servings 35 Minutes

Ingredients

• 1 pound orecchiette pasta
• 2 tablespoons extra-virgin olive oil
• 1 pound sweet Italian sausage, removed from casings (chicken or pork)
• 1 yellow onion, diced
• 3 cloves garlic, sliced
• 2 pints grape or pear tomatoes, quartered
• 1/2 teaspoon crushed red pepper flakes
• One 15-ounce can cannellini beans, rinsed and drained
• 1/2 cup grated Parmesan, plus additional for garnish
• ¼ cup minced fresh parsley

Instructions

1. Bring a pot of salted water to a boil and cook the orecchiette a couple of minutes less than package directions.
2. Meanwhile, heat the oil in a large skillet over medium-high heat. Add the sausage and cook until it starts to brown. Remove the sausage to a bowl with a slotted spoon, leaving all the oil in the skillet.
3. Add the onions to the oil and cook until they start to soften. Add the garlic to the skillet and cook, stirring, for 30 seconds. Add the tomatoes and red pepper flakes and cook, stirring occasionally, until the tomatoes start to blister and split, about 4 minutes. Add salt and pepper.
4. Add the beans and return the sausage to the skillet. Cook until warmed through. Add the pasta and about ½ cup pasta water, toss until it is completely coated. Add the Parmesan in batches, stirring to incorporate and letting it melt before more is added. Stir in the parsley.
5. Serve with more Parmesan.