Ingredients
Scale
- 1 pound Italian chicken sausage, sliced
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 (24-ounce) jar marinara sauce
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 1 pound rigatoni pasta
- 1 cup heavy cream
Instructions
- Step 1: Heat olive oil in a large pot or Dutch oven over medium heat. Add the sliced chicken sausage and cook until browned on all sides. Remove the sausage from the pot and set aside.
- Step 2: Add the chopped onion to the pot and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Step 3: Pour in the marinara sauce and add the cannellini beans. Bring the sauce to a simmer.
- Step 4: Add the rigatoni pasta to the pot. Ensure the pasta is mostly submerged in the sauce; add a little water if needed. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the pasta is cooked through. Stir occasionally to prevent sticking.
- Step 5: Stir in the cooked chicken sausage and heavy cream. Heat through and serve immediately.
Notes
- For best flavor, store leftovers in an airtight container in the fridge for up to 3 days.
- Gently reheat leftover pasta in a saucepan over medium-low heat with a splash of milk or broth to loosen the sauce.
- Garnish each serving with a sprinkle of fresh parsley and grated Parmesan cheese for added flavor and visual appeal.
- To prevent the pasta from sticking while cooking, stir frequently and check the sauce level, adding water as needed to maintain a creamy consistency.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American