Cosy autumn sausage-and-bean pasta



15 min


6 servings

* PLUS Cooking time: 35 minutes


  • olive oil
  • 4 Italian sausages
  • 1 onion
  • 1 red bell pepper
  • 2 large carrots
  • 4 garlic cloves , minced
  • 1 cup dry red wine
  • 796-mL can whole tomatoes , including juice
  • 1 tsp dried basil
  • 1 tsp oregano leaves
  • 1/2 tsp dried hot red-chili flakes , optional
  • 454-g pkg bow tie, penne or fusilli pasta
  • 540-mL can white kidney or navy beans , drained
  • 1/2 cup freshly grated parmesan


  • Heat oil in a large wide saucepan over medium heat. Remove casings from sausages. Add meat to pan. Using a fork, break up sausages until crumbly. Cook 3 to 5 minutes. Meanwhile, coarsely chop onion. Core and seed pepper and coarsely chop. Peel carrots. Slice into thin rounds. Then add onion, red pepper, carrots and garlic to pan. Stir-fry until onion starts to soften and meat is no longer pink, about 2 minutes. Stir in red wine. Increase heat to high and boil, stirring occasionally, until most of wine has evaporated, about 7 to 8 minutes.
  • Add tomatoes and juice, basil, oregano and chili flakes. Using a fork, gently crush tomatoes. Bring to a boil, then reduce heat to medium-low and simmer, uncovered and stirring occasionally, until thickened slightly, about 20 minutes.
  • Meanwhile, bring a large saucepan of water to a boil. Add pasta. Cook according to package directions, 8 to 10 minutes. Drain well. Stir hot noodles, beans and Parmesan into sauce. Add more cheese, if needed.

Nutrition (per serving)

  • Calories
  • 679,
  • Protein
  • 32 g,
  • Carbohydrates
  • 91.8 g,
  • Fat
  • 20 g,
  • Fibre
  • 11.2 g,
  • Sodium
  • 1023 mg.

On chilly nights, warm up with a bowl of hearty sausage, beans and noodles. Instead of Italian sausages, try using lamb or spicy turkey sausages. Dish up this pasta with toasted garlic bread.