Paccheri Pasta With Butter Beans
Paccheri pasta with butter beans, Italian sausage, sun dried tomatoes, garlic and parsley in a simple sauce.
- ½ pound paccheri pasta
- 1 pound ground Italian sausage
- 1 16 ounce can of butter beans
- ¼ cup sun dried tomatoes
- 4 cloves garlic
- ¼ cup parsley
- ⅜ cup olive oil
- 2 Tbsp extra virgin olive oil
- ¼ tsp chili flakes
- ½ cup pasta water
Cook the paccheri pasta to 'al dente' in salted (2 Tbsp kosher salt per gallon) water. Before draining reserve 2 cups of pasta water. Finely chop a ¼ cup of fresh parsley. Also, rough chop 4 cloves of garlic and a ¼ cup of sun dried tomatoes.
While pasta is cooking, in a large pan saute the ground sausage in 2 Tbsp olive oil over medium heat. Break apart any large pieces with a wooden spoon. When sausage is fully cooked (15-20 minutes), remove from pan and set aside.
In the same pan, add a ¼ cup of olive oil and saute garlic until golden (about 2 minutes). Add the sun dried tomatoes and chili flakes to the pan and let cook for 1 minute.
Add a ½ cup of pasta water and scrape any brown bits off the pan bottom with a wooden spoon. Return the sausage to the pan and add the rinsed butter beans.
Add the paccheri pasta and mix thoroughly to combine. Let the pasta cook for 1 minute to heat through and absorb the sauce. Taste test and adjust salt and/or chili flakes if required. If the pasta is too dry add a couple ounces more of the reserved pasta water.
Remove the pan from the stove, add the parsley and a big drizzle of extra virgin olive oil on top. Enjoy!
- Feel free to substitute any tubular sized pasta.
- No extra salt was added, adjust according to taste.
- Chili flakes are optional.
- A few ounces of the extra pasta water can be used to thin out the pasta sauce if necessary.
Calories: 911kcal | Carbohydrates: 56.5g | Protein: 36.7g | Fat: 60.6g | Saturated Fat: 14.5g | Cholesterol: 137mg | Sodium: 892mg | Potassium: 1084mg | Sugar: 1.7g | Calcium: 50mg | Iron: 7.2mg