Rigatoni with Sausage and Beans

rigatoni with sausage and beans

prep time: 20 minutes
cook time: 20 minutes
ready in: 40 minutes
makes: 4 servings, 8½ oz. each


  • 1 lb. sweet Italian sausage links, cut in 1/2-inch pieces
  • 1 jar (24 oz.) pasta sauce
  • 1 can (19 oz.) cannellini or white kidney beans, rinsed and drained
  • 1/8 to 1/4 teaspoon dried rosemary leaves, crushed
  • 1 box (16 oz.) rigatoni or ziti pasta, cooked and drained

The nutritional content of recipes is calculated by a registered dietitian. Because ingredients and measurements may vary, the values we give are close approximations.


  1. Brown sausage in 12-inch skillet over medium-high heat; drain. Stir in pasta sauce, beans and rosemary.
  2. Bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, 10 minutes or until pasta is done.
  3. Serve over hot pasta with a side salad or vegetables

Per Serving: 460 calories, 13g fat, 3.5g saturated fat, 35mg cholesterol, 830mg sodium, 61g carbohydrate, 5g fiber, 9g sugars, 21g protein