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Pasta with beans and sausages

By: Jules Mercer
Former acting food editor, delicious.

Published: 27 Jul 22
Updated: 10 Sep 24

This riff on pasta e fagioli (pasta with beans) is big on flavour and low on budget. Feed a family of four with this 15-minute hearty sausage pasta recipe.

Bangers + pasta = midweek deliciousness. Browse more easy sausage pasta recipes.

Easy
June 2022

Test kitchen approved

Serves 4
Hands-on time 15 min

This riff on pasta e fagioli (pasta with beans) is big on flavour and low on budget. Feed a family of four with this 15-minute hearty sausage pasta recipe.

Bangers + pasta = midweek deliciousness. Browse more easy sausage pasta recipes.

Nutrition: per serving

Calories: 661kcals
Fat: 18.1g (7.9g saturated)
Protein: 32.7g
Carbohydrates: 75.5g (3.2g sugars)
Fibre: 5.4g
Salt: 0.9g

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Ingredients

400g fusilli (or another shape)
3 free-range pork sausages, cases removed
1 tsp fennel seeds, lightly crushed in a pestle and mortar
20g butter
1 tin flageolet beans, drained
1 garlic clove, crushed
300ml dry white wine or stock
40g hard cheese, such as parmesan or strong cheddar, pared with a vegetable peeler
Small bunch flatleaf parsley, roughly chopped

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Method

Cook the pasta in boiling salted water according to the packet instructions until al dente.
Meawhile, fry the sausagemeat and fennel seeds in a large frying pan for 5-10 minutes until crisp and cooked through. Add the butter to the pan, reduce the heat to medium and add the beans and garlic. Cook, stirring regularly, for about 5 minutes, then mash some of the beans with the back of a spoon. Stir in the wine/stock and cook for 5 minutes, then turn off the heat.
Drain the pasta, reserving a cupful of the water. Add the pasta to the sausages and beans with the pasta water. Toss, then serve topped with the pared cheese and parsley.