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Sausage and Bean Ragù on Quinoa Macaroni

  • 8servings
  • 410calories

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, B12, C, P
MineralsCopper, Chromium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 (16-ounce) package quinoa macaroni

  2. 1 tablespoon olive oil

  3. 1 cup finely chopped onion (about 1 medium)

  4. 2 garlic cloves, minced

  5. 1 pound bulk turkey Italian sausage

  6. 1/2 cup dry white wine

  7. 1/2 cup fat-free, less-sodium chicken broth

  8. 1/2 teaspoon fennel seeds

  9. 1/4 teaspoon freshly ground black pepper

  10. 2 (16-ounce) cans cannellini beans or other white beans, rinsed and drained

  11. 2 (14 1/2-ounce) cans diced tomatoes, undrained

  12. 1/2 cup (2 ounces) shaved Romano cheese

Instructions Jump to Ingredients ↑

  1. Cook pasta according to package directions, omitting salt and fat.

  2. Heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté 3 minutes. Add sausage; cook until browned, stirring to crumble. Stir in wine, scraping pan to loosen browned bits. Add broth and next 4 ingredients (through tomatoes); bring to a boil. Reduce heat, and simmer 15 minutes.

  3. Add pasta, stirring well. Top evenly with cheese. Serve immediately.

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