Rigatoni with spicy sausage and cannellini beans from Stir: Mixing it Up in the Italian Tradition by Barbara Lynch

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Notes about this recipe

  • Delys77 on March 04, 2014

    Pg. 135 Much as everyone else is saying, we quite liked this dish. the combination of pasta and beans is always good, and the sauce is lovely. I would however suggest upping the parm and basil a bit, and also I often reserve about 1/4 cup of wine to be tossed in toward the end of cooking. It spikes the sauce a bit and makes it a bit more assertive. Lastly, the quality of your sausage is critical.

  • chawkins on April 16, 2013

    So very good, the sauce was just perfect, not too thick, not too thin and the cheese and butter added creaminess, I did not have to add any of the reserved pasta water. Had trouble finding a 19oz can of cannellini beans in the supermarket, Cento is the only brand available here. Will see if there are others available next time I visit a specialty store.

  • Gio on March 31, 2013

    Pg. 135. Made this on a chilly Spring night, 3. 30. 13, and it was, simply stated, Perfect. Tons of unmistakable Italian flavors especially with a reduction of a 2009 Isole e Olena Chianti Classico DOCG in the sauce. Used all the required ingredients without substitutions. One half teaspoon of crushed red pepper flakes was just right for us. Hot and spicy in-house (local It. market) made Italian pork sausages, De Cecco rigatoni, Pomi chopped tomatoes, imported Parmigiano, Goya tinned cannellini. G had three helpings!

  • Breadcrumbs on February 21, 2011

    p. 135 On a cold winter’s day we were in need of some heat and this dish came to mind. Funny that Lynch comment’s that the dish 'is perfect for a chilly night' and I didn’t read this until after dinner! This pasta has a lot going for it in that it’s quick to pull together w minimal chopping, primarily relies on pantry ingredients and, tastes fabulous. I prepared as directed and in hindsight, I’d taste the sauce prior to adding the suggested amount of chili flakes since our final dish was pretty darn spicy. Obviously our Italian sausages were spiced more aggressively than usual! No pasta water was added to the sauce, it was loose enough as is. Lynch has this as an optional step. Fresh basil was a nice touch. I’d make it again, w less heat, especially for K.

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