Hearty rigatoni combined with spicy sausage and white beans in a tomato-based sauce. Rustic, bold, and full of protein—great for cold nights or big appetites.
Ingredients:
1 pound sweet italian sausage links, cut into 1/2-inch pieces
1 (26 ounce) jar ragu® chunky pasta sauce
1 (19 ounce) can cannellini or white kidney beans, rinsed and drained
1/8 teaspoon dried rosemary leaves, crushed
1 (16 ounce) box rigatoni or ziti pasta, cooked and drained
Directions:
Brown sausage in 12-inch skillet over medium-high heat; drain. Stir in pasta sauce, beans and rosemary.
Bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, 10 minutes or until sausage is done.
