Best Easy Cheesy Sausage And Green Bean Skillet Pasta Recipes

EASY CHEESY SAUSAGE AND GREEN BEAN SKILLET PASTA Recipe - (4.3/5) image

Provided by PineyCook

Number Of Ingredients 10

1 Tbs olive oil
1 lb hot Italian sausage
1 small yellow onion
3 cups water
1- 12 oz box quick cook or "pronto" penne pasta (the kind of pasta you do not have to boil or strain)
2 cups fresh snipped green beans (I used French green beans)
1- 24 ounce jar Bertolli Tomato and Basil pasta sauce
2-3 cups Mozzarella cheese shreds (How cheesy do you want it?)
Garnish
Fresh parsley, chopped fine

Steps:

Preheat oven to Broil on High. Heat olive oil in a deep skillet, and brown your sausage over a medium high heat. Add in onion, and saute until fragrant, about a minute. Pour 3 cups of water over the top, add in snipped green beans and quick cook pasta, turn heat to high. Set timer, and cook for 10 minutes. At the end of 10 minutes, pour Bertolli sauce over the top, and stir in. Let simmer 2-3 more minutes. Top with cheese, and put in in the oven to broil until cheese is melted and bubbly. Garnish with fresh parsley and serve. NOTES If you can't find the Pronto or quick cook pasta, then just cook your pasta according to package directions, and remove water from the ingredient list. Instead, sautee green beans with the sausage and onion and move on to step 6 in the directions.

Sausage, Greens, and Beans Pasta image

Provided by Claire Saffitz

Yield 4 servings

Number Of Ingredients 11

1/3 cup olive oil
2 sprigs rosemary
8 ounces spicy Italian sausage, casings removed
1 (15.5-ounce) can chickpeas or cannellini (white kidney) beans, rinsed, patted dry
1/4 cup dry white wine
12 ounces paccheri, rigatoni, or other large tubular pasta
Kosher salt
8 cups (lightly packed) torn escarole, kale, or Swiss chard leaves
3/4 cup finely grated Parmesan, divided
Freshly ground black pepper
2 tablespoons unsalted butter

Steps:

Heat oil in a large Dutch oven or other heavy pot over medium-high. Fry rosemary, turning, until crisp, about 2 minutes. Transfer to paper towels to drain.
Add sausage to same pot and cook, breaking up with a wooden spoon and stirring occasionally, until browned and cooked through, 8-10 minutes. Transfer with a slotted spoon to a plate.
Add chickpeas to pot and cook, tossing occasionally and mashing some chickpeas with spoon, until browned in spots, about 5 minutes. Transfer about half of chickpeas to plate with sausage. Add wine to pot, bring to a boil, and cook until liquid is almost completely evaporated, about 2 minutes.
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions.
Using a spider or a slotted spoon, transfer pasta to pot with chickpeas and add escarole and 1 cup pasta cooking liquid. Cook, tossing often, until escarole is wilted, pasta is al dente, and sauce is thickened, about 4 minutes. Add another 1/4 cup pasta cooking liquid, then gradually add 1/2 cup cheese, tossing until melted and dissolved into a luxurious, glossy sauce. Thin with more pasta cooking liquid if needed. Season with pepper, and more salt if needed. Add butter and toss to combine, then mix in reserved sausage and chickpeas.
Divide pasta among bowls. Crumble rosemary over top and sprinkle with remaining 1/4 cup cheese.