Best 8 Adrianas Pasta With Sausage Cannellini Bean And Broccoli Rabe Recipes

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Indulge in a symphony of flavors with Adriana's Pasta with Sausage, Cannellini Bean, and Broccoli Rabe, a delectable dish that weaves together rich Italian sausage, tender cannellini beans, and earthy broccoli rabe with a vibrant tomato sauce, creating a harmonious balance of textures and flavors. This hearty and wholesome pasta dish is not only a culinary delight but also a testament to the beauty of simple, rustic Italian cooking.

Additionally, the article offers a collection of other tantalizing recipes that are sure to satisfy any palate. From the classic Spaghetti and Meatballs, a timeless Italian-American favorite, to the flavorful Chicken Parmesan, a crispy and cheesy delight, this article has something for everyone. Whether you're craving a quick and easy weeknight meal or a special occasion feast, these recipes provide a culinary journey through the diverse and delectable landscape of Italian cuisine.

Check out the recipes below so you can choose the best recipe for yourself!

PASTA WITH SAUSAGE, BROCCOLI RABE AND WHITE BEANS



Pasta with Sausage, Broccoli Rabe and White Beans image

Provided by Matt Clifton

Time 45m

Number Of Ingredients 8

3 sweet Italian sausages or 3/4 lb sausagemeat (broken into small chunks (8-10 per link))
1 large bunch broccoli rabe (1.5 lb, roughly chopped)
1 can cannellini beans (drained and rinsed)
1/2 lb dried orecchiette (or any short, curly pasta)
3-4 cloves garlic (thinly sliced)
Pinch of red pepper flakes
Good olive oil
Parmesan or reggiano cheese (grated or thinly sliced, to serve)

Steps:

  • Bring a large pot of well-salted water to the boil.
  • Cut off and discard the lower part of the broccoli rabe stems, leaving the broccoli about 8 inches long. Remove any large tough leaves. If the stems are very thick, you can peel the lower part with a vegetable peeler. Removing the peel takes out some of the bitterness. Cut the stems into roughly 2-inch lengths. Wash the broccoli and set it aside to dry in a salad spinner or colander.
  • Remove the casings from the sausage and crumble it. In a large skillet heat 1 tablespoon of olive oil over medium-high heat. Add the sausage meat and cook until the sausage is no longer pink, about 7 - 10 minutes. When the sausage is brown and just cooked through, remove it with a slotted spoon onto a plate and set aside.
  • If there's fat in the pan, pour it out and add a couple of tablespoons of olive oil. Add the garlic, pepper flakes and beans and cook until the garlic is fragrant, about 2 to 3 minutes.
  • Add the pasta to the boiling water, stir well and cook, stirring occasionally, until al dente, according to the package directions.
  • In the skillet with the garlic, add the broccoli rabe and toss it until it begins to wilt. Cover the pan and steam the broccoli until wilted and bright green, about 4 minutes. Taste and season lightly with salt and pepper. (if the broccoli is getting too dry and starting to brown, add a few tablespoons of the pasta water).
  • When the pasta is ready, drain it, but reserve about a cup of the cooking water. Add the pasta to the broccoli mixture and add back the sausage and about a 1/2 cup of grated cheese. Stir and toss well over low heat to combine, adjusting the consistency by adding some of the cooking water, a little at a time, as needed.
  • Divide the pasta among bowls, top each portion with a sprinkle of cheese and a little drizzle of your best olive oil.

BROCCOLI RABE, SPICY ITALIAN SAUSAGE AND BEANS OVER PASTA



Broccoli Rabe, Spicy Italian Sausage and Beans over Pasta image

Pasta sauced with a mixture of broccoli rabe, spicy sausage and cannellini beans.

Provided by weckle

Categories     Main Dish

Time 25m

Yield 4

Number Of Ingredients 12

1 large Onion chopped
3 cloves garlic sliced thin
3 tablespoons extra virgin olive oil divided
1/4 teaspoon crushed red pepper flakes (optional)
1/2 pound spicy hot Italian sausage removed from casing
1 bunch broccoli rabe cut in 2 inch pieces
8 ounces chicken or vegetable stock
1 19-oz can cannellini beans drained
1/2 pound dried pasta such as rigatoni
1 teaspoon kosher salt or to taste
1/2 teaspoon freshly ground black pepper or to taste
1/3 cup Parmesan cheese grated for topping

Steps:

  • To prepare broccoli rabe for cooking, cut leafy portions into 2 inch pieces. Peel the stem and cut to 2 inch pieces. In large deep skillet saute onion in oil for 5 or 6 minutes until translucent, then add garlic and crushed red pepper (if using) for an additional 2 minutes. Push onion and garlic to side of pan or set aside in small dish. Using same skillet, saute sausage , mashing with a fork, until lightly browned. Return onion and garlic to skillet, add broccoli rabe, and stock. Season with salt and pepper and cook, stirring occasionally for about 10 minutes until the broccoli rabe is tender. Add drained beans and stir until thoroughly mixed and heated. While sauce is cooking, bring a large pot of salted water to a boil. Cook pasta according to directions for desired doneness and when draining pasta, reserve 1-cup pasta cooking water. Plate pasta with sauce, using reserved water if more moisture is needed and top with grated cheese.

Nutrition Facts : Calories 853 calories, Fat 32.4690029166667 g, Carbohydrate 97.0654183333333 g, Cholesterol 51.5733333333333 mg, Fiber 37.8539118642807 g, Protein 48.841855 g, SaturatedFat 9.5736425 g, ServingSize 1 1 Serving (514g), Sodium 1282.54091666667 mg, Sugar 59.2115064690526 g, TransFat 2.11190125 g

PASTA WITH SAUSAGE AND BROCCOLI RABE



Pasta with Sausage and Broccoli Rabe image

Tips: Cook the broccoli rabe the night before and you'll be way ahead. Whatever you do, read the recipe through start to finish before you get started. It's a little out of the ordinary but relatively painless. Cook off the garlic and sausage up to one hour ahead and let it sit in the pan until you're ready to finish the dish.

Provided by Food Network

Categories     main-dish

Time 50m

Yield 8 servings

Number Of Ingredients 8

1 pound broccoli rabe, trimmed of damaged leaves
1 pound orecchiette or other pasta noodle
2 tablespoons water
4 to 5 cloves garlic, thinly sliced
1/2 pound Italian sausage, cut into quarter-inch slices
Salt
1 cup coarse, seasoned bread crumbs, toasted, optional garnish
Pecorino Romano or Parmesan, optional garnish

Steps:

  • Cut the broccoli rabe into 3 to 4 inch pieces, discarding the stems. In a large pot of rapidly boiling water, blanch the broccoli rabe until tender and cooked through, about 5 to 6 minutes. Before you drain broccoli rabe, reserve 1 cup of cooking liquid. Drain and rinse the broccoli rabe with cold water until it has cooled off. Spread it out on a towel to finish draining.
  • Meanwhile, cook the pasta in a large pot of boiling water according to package directions until al dente.
  • While the pasta is cooking, place 2 tablespoons of water into a cold skillet with garlic and sausage and then turn heat to medium-low. Cook, stirring occasionally, until garlic is golden and sausage is cooked through, about 5 to 7 minutes. Pour reserved broccoli water into pan with sausage.
  • When the pasta is cooked, drain it and place back in pot you cooked it in and season with salt. Pour sausage sauce over pasta and stir in cooked broccoli rabe. Taste and adjust seasonings. Serve immediately.
  • If the Queen's coming to dinner: Garnish with fresh bread crumbs and/or freshly grated pecorino Romano or parmesan cheese.

ADRIANA'S PASTA PIE



Adriana's Pasta Pie image

Provided by Food Network

Categories     main-dish

Time 5h

Yield 8 servings

Number Of Ingredients 24

1 1/2 pounds ground beef
1/4 cup chopped fresh parsley leaves
1 cup bread crumbs
1 small onion, chopped
3 large eggs
1/2 cup Parmesan
1/2 teaspoon salt
1/4 teaspoon pepper
5 cups cooked tubetti pasta (tiny tubes or baby shells work best)
1/2 pound shredded mozzarella
1/2 pound shredded provolone
3/4 cup grated Parmesan, plus extra for garnish
2 cups Adriana's tomato basil sauce, recipe follows
1/3 cup olive oil
4 cloves minced garlic
1/2 teaspoon crushed red pepper flakes
56 ounces canned tomatoes
24 ounces tomato paste
56 ounces water
1 1/2 tablespoons salt
1 teaspoon black ground pepper
3/4 cup sugar
1 cup fresh whole basil leaves
1 (2-ounce) chunk Romano cheese

Steps:

  • Crust:
  • Mix crust ingredients gently to combine. Do not over mix. Put mixture into a lightly greased 10-inch pie plate. Shape meat to form a 1-inch thick crust.
  • Filling:
  • Preheat the oven to 350 degrees F.
  • Mix filling ingredients and scoop into meat crust.
  • Bake for 1 1/2 hours. Let pie cool for 15 minutes before cutting into 8 pie slices. Top each slice with Adriana's Tomato Basil Sauce and sprinkle with a little Parmesan.
  • In large pot, cook garlic and red pepper flakes in oil on low heat for 3 to 5 minutes only. Add tomatoes, paste, water, all seasonings, and fresh basil. Bring to a boil and then reduce to low heat. Add the chunk of Romano cheese. Cook for 2 1/2 to 3 hours stirring often.

ADRIANA'S PASTA WITH SAUSAGE, CANNELLINI BEAN, AND BROCCOLI RABE



Adriana's Pasta With Sausage, Cannellini Bean, and Broccoli Rabe image

You need to try it with fresh Italian flavors from http://www.cookiesfromitaly.com/recipes/pasta_sausage_beans_broccoli_rabe.htm

Provided by thorntonspartan

Categories     One Dish Meal

Time 40m

Yield 6 serving(s)

Number Of Ingredients 6

4 1/2 ounces dry pasta (any shape)
8 ounces hot Italian sausage, casings removed
19 ounces cannellini beans, rinsed and drained
4 cups broccoli rabe (1-inch pieces)
1/4 cup chicken broth
salt and black pepper

Steps:

  • Directions:.
  • Cook pasta according to instructions.
  • Rinse with cold water, drain, and set aside.
  • Crumble sausage into a large skillet on medium heat. When it starts to release oils, mix in beans.
  • When sausage looks close to cooked, stir in broccoli rabe.
  • Season a little bit of salt and pepper.
  • When broccoli rabe is wilted, add pasta and chicken broth.
  • Turn up to high heat and stir around for about 1 minute, or until most of the liquid has evaporated.
  • Season again to taste.
  • Makes 2 to 3 servings.
  • That's it!

Nutrition Facts : Calories 286.4, Fat 11.2, SaturatedFat 3.9, Cholesterol 21.6, Sodium 754.4, Carbohydrate 30.6, Fiber 5.5, Sugar 2.6, Protein 14.9

BROCCOLI RABE AND CANNELLINI BEANS



Broccoli Rabe and Cannellini Beans image

Provided by Food Network

Categories     side-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 8

1 1/2 pounds broccoli rabe
2 garlic cloves, minced
1/3 cup olive oil
1/3 cup chicken broth
1 teaspoon dried pepper flakes
Salt and pepper
2 cups cooked cannellini beans
1 pound orecchiette

Steps:

  • Trim and discard coarse leaves and tough stem roots from broccoli rabe. Cut off florets. Peel large stems and cut stems and leaves into 1 1/2-inch pieces. Rinse and drain. In a large skillet set over moderate heat cook the garlic in the oil until lightly golden. Add the broccoli rabe, broth, red pepper flakes and salt to taste and cook the mixture, over moderately high heat, partially covered, stirring occasionally, for 3 minutes. Add the cannellini beans and cook, stirring occasionally, until broccoli is just tender and beans heated through.
  • In a pot of boiling salted water cook the orecchiette until al dente. Drain. Add broccoli rabe mixture and toss to combine.

PENNE WITH SAUSAGE AND BROCCOLI RABE



Penne with Sausage and Broccoli Rabe image

Hot Italian sausage with broccoli rabe sauteed and served over penne. You'll love this dish so much and so will your family. Every time I make it I have to double the recipe.

Provided by shannon

Categories     World Cuisine Recipes     European     Italian

Time 30m

Yield 6

Number Of Ingredients 9

1 (16 ounce) box penne pasta
1 pound hot Italian sausage links, cut into 1-inch pieces
3 cloves garlic, minced
1 tablespoon crushed red pepper flakes
1 pound broccoli rabe, cut into 1 1/2-inch lengths
2 tablespoons grated Parmesan cheese
½ cup pasta boiling water
¼ cup grated Parmesan cheese
salt and pepper to taste

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink, reserving 1/2 cup of the water.
  • Meanwhile, heat a large skillet over medium-high heat. Cook and stir the sausage pieces, garlic, and red pepper flakes in the hot pan until the sausage is no longer pink on the outside, about 4 minutes. Stir in the broccoli rabe and 2 tablespoons Parmesan cheese. Pour in the reserved 1/2 cup of pasta boiling water. Cover, and cook until the sausage is no longer pink in the center and the broccoli rabe is tender, 5 to 7 minutes.
  • Stir the cooked pasta, broccoli rabe, and 1/4 cup Parmesan cheese together until evenly mixed. Season to taste with salt and pepper to serve.

Nutrition Facts : Calories 497.8 calories, Carbohydrate 61.7 g, Cholesterol 34.1 mg, Fat 17.7 g, Fiber 5.1 g, Protein 24.8 g, SaturatedFat 6.3 g, Sodium 733.5 mg, Sugar 4 g

PASTA WITH SPICY SAUSAGE, BROCCOLI RABE AND CHICKPEAS



Pasta With Spicy Sausage, Broccoli Rabe and Chickpeas image

In this hearty weeknight pasta recipe, chickpeas contribute an earthy, nutty flavor to the classic combination of sausage and broccoli rabe. The addition of Parmesan, butter, and lemon juice just before serving balances the heat from the sausage with a bit of richness, creating a bright and flavorful sauce in the process. This pasta is incredibly versatile: You can use any sturdy greens or even broccoli in place of the broccoli rabe, and feel free to swap in whatever pasta shape and canned beans you have on hand. You can even substitute sweet Italian sausage or ground pork or turkey for the sausage in a pinch; add about 1/2 teaspoon red-pepper flakes to give this dish its spicy kick.

Provided by Lidey Heuck

Categories     dinner, easy, weeknight, beans, meat, pastas, vegetables, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 11

Kosher salt and black pepper
1 1/2 pounds broccoli rabe or broccoli, chopped, tough stems discarded, or hearty greens like kale or escarole
1 pound shaped pasta, such as campanelle or orecchiette
2 tablespoons olive oil
1 pound hot Italian sausage, casings removed, or sweet Italian sausage, ground pork or turkey
3 garlic cloves, minced (about 1 tablespoon)
1/2 cup dry white wine or chicken stock
1 (15-ounce) can chickpeas or other white beans, rinsed and drained
2 tablespoons unsalted butter
1/2 cup grated Parmesan or pecorino, plus more for serving
1 lemon, zested and juiced

Steps:

  • Bring a large pot of salted water to a boil. Roughly chop the broccoli rabe, add it to the pot, and cook for 3 minutes. Use a sieve or slotted spoon to lift the broccoli rabe from the water and place it in a colander to drain.
  • Bring the water back to a boil. Cook the pasta according to package instructions until al dente, reserve 1 cup pasta water, then drain pasta.
  • Meanwhile, in a large Dutch oven or deep, 12-inch skillet, heat the olive oil over medium-high. Add the sausage and cook, breaking it up with a wooden spoon, until browned, 3 to 5 minutes. (Don't worry if the sausage is not completely cooked through.) Add the garlic and cook for 30 seconds.
  • Add the wine and cook, scraping any bits from the bottom of the pan, until the wine is reduced by half, about 1 minute.
  • Add the broccoli rabe, chickpeas, 1 teaspoon salt and 1/2 teaspoon pepper to the skillet and cook over medium heat, stirring often, until the sausage is cooked through and the broccoli rabe is very tender, about 3 minutes.
  • Add the pasta and 1/2 cup of the reserved pasta water, toss well, and cook over low heat until the sauce comes together, about 1 to 2 minutes. Add additional pasta water, a few tablespoons at a time, if needed for moisture.
  • Remove the pan from the heat, add the butter, Parmesan, lemon zest and lemon juice, and toss until the butter is melted. Divide pasta among shallow bowls and top with additional cheese sprinkled on top.

Tips:

  • Use high-quality ingredients: Fresh, flavorful ingredients will make a big difference in the final dish. Look for high-quality sausage, cannellini beans, and broccoli rabe.
  • Don't overcrowd the pan: When cooking the sausage, broccoli rabe, and beans, make sure to not overcrowd the pan. This will help them cook evenly and prevent them from becoming soggy.
  • Season to taste: Be sure to taste the dish as you're cooking and adjust the seasoning accordingly. You may need to add more salt, pepper, or garlic powder.
  • Serve immediately: This dish is best served immediately after it's cooked. The pasta will start to absorb the sauce and become mushy if it sits for too long.

Conclusion:

Adriana's Pasta with Sausage, Cannellini Bean, and Broccoli Rabe is a delicious and easy-to-make dish that's perfect for a weeknight dinner. It's packed with flavor and nutrients, and it's sure to be a hit with the whole family. So next time you're looking for a quick and easy pasta recipe, give this one a try.

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