Campanelle with Sausage, Beans, and Mascarpone Recipe
Tags
cannellini beans, ground sausage, Italian Seasoning, mascarpone, pasta
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We have all done it. You look into the freezer wondering what to make for dinner and nothing pops out at you. You use the same protein for the same meals over and over again and fail to try something new. We do this with ground hot sausage in our house. Mostly, because only my husband likes it. Typically, it gets made into chili, a ziti, or chop suey. We had a ton in our freezer and I didn’t feel like making any of those things. I wanted something that everyone could enjoy so I asked around for a few recipes and thought I’d try this one. I switched a few things around and found something that made the entire family happy, was quick to make, and delicious. My husband couldn’t stop saying how good it was and how he wanted it into our rotation!
This recipe is easily adapted to make it friendly for your tastes and pantry items. You can see down at the bottom the sites I got this from and how they adapted it for them. Whether you use campanelle pasta, (a favorite here since my daughter loves the “little flowers”), mini shells, or orecchiette is up to you. If you are like me and trying to subdue some hot sausage or want to keep things healthy and use turkey sausage it works. If you don’t want to use the Marsala wine to deglaze don’t worry, you won’t miss out. I have these items and love what they add to the dish, but you will still be happy without.
Campanelle with Sausage, Beans, and Mascarpone
Ingredients
- 1 lb campanelle pasta
- 2 Tbsp olive oil
- 1/2 lb hot sausage, casing removed
- 1 small onion, diced
- 1 15oz can cannellini beans, drained and rinsed
- 2 tsp dried oregano
- 2/3 cup mascarpone cheese
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 2 cloves garlic, minced
- 1 tsp Italian Seasoning
- 1/2 cup Marsala wine
Bring a large pot of salted water to a boil. Add the past and cook until tender, slightly al dente. About 8 to 10 minutes, stirring occasionally. Drain the pasta, reserving 1 cup of the pasta water.
In a large, heavy skillet warm the olive oil over medium-high heat. Add the sausage and onions, using a wooden spoon to break up the sausage as it browns.
Continue cooking until the sausage is golden and the onions are tender. De glaze the pan with the Marsala wine and add garlic. Add the beans and oregano and cook for 2 more minutes. Add 1 cup of pasta water and stir, scraping up any brown bits from the bottom of the pan. Add the mascarpone cheese and stir until it dissolves into a light sauce. Add the salt, pepper, and hot pasta and toss until coated.
Adapted from Stirring the Pot, originally seen on A Taste of Home Cooking