Italian Pork Sausage & White Beans with Salsa Verde Orzo & Ricotta

Italian Pork Sausage & White Beans

with Salsa Verde Orzo & Ricotta

25 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

This hearty dish features a combination of our flavorful Italian pork sausage and creamy white beans cooked in a vibrant Calabrian chile-spiced tomato sauce until delightfully tender.
CLICK FOR RECIPE CARD

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    660 Cals (est.)
fresh
ingredients
Italian Pork Sausage & White Beans with Salsa Verde Orzo & Ricotta
Title
  • 10 oz Hot Italian Pork Sausage
  • ½ lb Orzo Pasta
  • 1 15.5-Ounce Can Cannellini Beans
  • 1 8-Ounce Can Tomato Sauce
  • ½ lb Sweet Peppers
  • 1 Yellow Onion
  • 1 bunch Parsley
  • 2 Tbsps Vegetarian Worcestershire Sauce
  • 2 Tbsps Tomato Paste
  • 1½ tsps Calabrian Chile Paste
  • ½ cup Part-Skim Ricotta Cheese
  • ¼ cup Grated Parmesan Cheese
  • ⅓ cup Salsa Verde
Prepare the ingredients & season the ricotta:
1 Prepare the ingredients & season the ricotta:

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the stems of the peppers; remove the cores, then thinly slice into rings. Halve, peel, and medium dice the onion. Roughly chop the parsley leaves and stems. In a bowl, combine the ricotta, half the parmesan, and a drizzle of olive oil. Season with salt and pepper. 

Cook & finish the pasta:
2 Cook & finish the pasta:

Add the pasta to the pot of boiling water. Cook, stirring occasionally, 7 to 9 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Stir in the salsa verde. Taste, then season with salt and pepper if desired. Cover to keep warm. 

Brown the sausage & start the sauce:
3 Brown the sausage & start the sauce:

Meanwhile, in a large, high-sided pan (or pot), heat a drizzle of olive oil on medium-high until hot. Add the sausage, sliced peppers, and diced onion; season with salt and pepper. Cook, stirring occasionally and breaking the meat apart with a spoon, 4 to 5 minutes, or until the sausage is lightly browned. 

Finish & serve your dish:
4 Finish & serve your dish:

Add the tomato paste and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Including the liquid, add the beans (carefully, as the liquid may splatter), tomato sauce, and 1/4 cup of water; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until slightly thickened and the sausage is cooked through. Turn off the heat; stir in the worcestershire sauce. Taste, then season with salt and pepper if desired. Serve the finished orzo topped with the finished sausage and sauce, seasoned ricotta, remaining parmesan, and chopped parsley. Enjoy!

Tips from Home Chefs

About Blue Apron

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Prepare the ingredients & season the ricotta:
1 Prepare the ingredients & season the ricotta:

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the stems of the peppers; remove the cores, then thinly slice into rings. Halve, peel, and medium dice the onion. Roughly chop the parsley leaves and stems. In a bowl, combine the ricotta, half the parmesan, and a drizzle of olive oil. Season with salt and pepper. 

2 Cook & finish the pasta:

Add the pasta to the pot of boiling water. Cook, stirring occasionally, 7 to 9 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Stir in the salsa verde. Taste, then season with salt and pepper if desired. Cover to keep warm. 

Cook & finish the pasta:
Brown the sausage & start the sauce:
3 Brown the sausage & start the sauce:

Meanwhile, in a large, high-sided pan (or pot), heat a drizzle of olive oil on medium-high until hot. Add the sausage, sliced peppers, and diced onion; season with salt and pepper. Cook, stirring occasionally and breaking the meat apart with a spoon, 4 to 5 minutes, or until the sausage is lightly browned. 

4 Finish & serve your dish:

Add the tomato paste and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Including the liquid, add the beans (carefully, as the liquid may splatter), tomato sauce, and 1/4 cup of water; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until slightly thickened and the sausage is cooked through. Turn off the heat; stir in the worcestershire sauce. Taste, then season with salt and pepper if desired. Serve the finished orzo topped with the finished sausage and sauce, seasoned ricotta, remaining parmesan, and chopped parsley. Enjoy!

Finish & serve your dish:
Browse Steps
1 of 4