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

Italian Pork Sausage & White Beans

with Salsa Verde Orzo & Ricotta

25 MIN
4 Servings
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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.
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  • Nutrition
    PER SERVING
  • Calories
    640 Cals (est.)
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ingredients
Italian Pork Sausage & White Beans with Salsa Verde Orzo & Ricotta
Title
  • 10 oz Hot Italian Pork Sausage
  • 1 15.5-Ounce Can Cannellini Beans
  • 1 8-Ounce Can Tomato Sauce
  • ½ lb Orzo Pasta
  • 2 oz Arugula
  • 1 bunch Parsley
  • 2 Tbsps Vegetarian Worcestershire Sauce
  • 2 Tbsps Tomato Paste
  • 1½ tsps Calabrian Chile Paste
  • ¼ cup Grated Parmesan Cheese
  • ½ cup Part-Skim Ricotta Cheese
  • ⅓ cup Salsa Verde
  • 1 Sweet Or Yellow Onion
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. 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 and arugula until combined. Taste, then season with salt and pepper if desired. Cover to keep warm. 

Brown the sausage
3 Brown the sausage

Meanwhile, in a large, high-sided pan (or pot), heat a drizzle of olive oil on medium-high until hot. Add the sausage 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 pasta topped with the finished sausage and sauce, seasoned ricotta, remaining parmesan, and chopped parsley. Enjoy!

Tips from Home Chefs

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. 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 and arugula until combined. Taste, then season with salt and pepper if desired. Cover to keep warm. 

Cook & finish the pasta
Brown the sausage
3 Brown the sausage

Meanwhile, in a large, high-sided pan (or pot), heat a drizzle of olive oil on medium-high until hot. Add the sausage 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 pasta topped with the finished sausage and sauce, seasoned ricotta, remaining parmesan, and chopped parsley. Enjoy!

Finish & serve your dish
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