Rigatoni is a perfect match for this hearty turkey sausage and white bean pasta sauce. Any pasta with ridges to hold more sauce will work well. You will want every bit of this robust sauce.
Suggested Serving Size
1 1/4 cups pasta, 1/2 cup sauce
12 oz whole grain rigatoni pasta
4 cups broccoli florets (about 1 large bunch)
1 Tbsp olive oil
2 garlic cloves, minced
1/4 cup chopped onion
8 oz turkey sausage, casings removed
2 Tbsp chopped fresh basil leaves
2 Tbsp chopped flat-leaf parsley
2 Tbsp all-purpose flour
1 can (18 oz) cannellini beans, rinsed and drained
2 cups reduced-sodium chicken stock
1/8 tsp crushed red pepper flakes (optional)
3/4 cup grated Parmesan cheese
1/8 tsp ground black pepper
Bring a large pot of water to a boil, add the pasta, and cook for 7 minutes. Add broccoli to boiling pasta and cook for 3 minutes, or until pasta is al dente. In a colander, drain the pasta and broccoli and transfer to a large bowl.
In a skillet, heat oil over medium-high heat until hot. Add garlic and sauté for 1 minute, or until golden brown. Add onion and sauté for 3 minutes, or until softened. Add sausage, basil and parsley. Using a wooden spoon, break up the sausage, and cook for 3 minutes, or until the sausage is browned. Add flour and sauté about 3 minutes. Add beans, chicken stock and crushed red pepper (if using), increase heat to high and bring to a boil. Reduce heat to medium and simmer for 5 to 8 minutes, or until sauce starts to thicken. Stir in 1/4 cup of the cheese and cook for 3 minutes, or until sauce thickens. Season with black pepper. Stir in remaining 1/2 cup cheese and simmer for 2 minutes.
Toss the pasta and broccoli with the sauce. Serve immediately.