Sweet Italian Sausgage w/ Bean Pasta  height=

Sweet Italian Sausgage w/ Bean Pasta

Prep Time10 Mins
Cook Time25 Mins
Created By: Eat Banza




Products included in this recipe

  • 4 links of Sweet Italian Beyond Sausage
  • ⅓ cup olive oil
  • 2 sprigs rosemary
  • 1 15.5-ounce can chickpeas or cannellini (white kidney) beans, rinsed, patted dry
  • ¼ cup dry white wine
  • 1 package of Eat Banza Rigatoni
  • Kosher salt
  • 8 cups (lightly packed) torn escarole, kale, or Swiss chard leaves
  • Freshly ground black pepper
  • 2 tablespoons EVOO


  • Heat oil in a large Dutch oven or other heavy pot over medium-high. Fry rosemary, turning, until crisp, about 2 minutes. Transfer to paper towels to drain.
  • Add sausage to same pot and cook, breaking up with a wooden spoon and stirring occasionally, until browned and cooked through, 8–10 minutes. Transfer with a slotted spoon to a plate.
  • Add chickpeas to pot and cook, tossing occasionally and mashing some chickpeas with spoon, until browned in spots, about 5 minutes. Transfer about half of chickpeas to plate with sausage. Add wine to pot, bring to a boil, and cook until liquid is almost completely evaporated, about 2 minutes.
  • Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, (follow package instructions).
  • Using a spider or a slotted spoon, transfer pasta to pot with chickpeas and add escarole and 1 cup pasta cooking liquid. Cook, tossing often, until escarole is wilted, pasta is al dente, and sauce is thickened, about 4 minutes. Add another ¼ cup pasta cooking liquid, tossing until melted and dissolved into a luxurious, glossy sauce. Thin with more pasta cooking liquid if needed. Season with pepper, and more salt if needed. Add EVOO and toss to combine, then mix in reserved sausage and chickpeas.
  • Divide pasta among bowls. Crumble rosemary over top.


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