This simple, comforting pasta is especially close to my heart because it’s the very first recipe I ever created. I’ve been making and eating this dish since my college days, when I was looking for a hearty, satisfying meal to come home to after long days of classes. I’m so excited to finally share it with you, and I hope you enjoy it as much as I always have.
Topics
Recipe Notes and Substitutions
- Kitchen Scraps to Save: There are two components in this recipe that are worth saving for future use.
- Sausage Fat: Reserve the fat rendered from the cooked sausage. It’s perfect for making a sausage gravy that can be used in a variety of dishes. I especially love using it to top a stuffed baked potato.
- Aquafaba: Don’t discard the liquid from the can of beans. This liquid, known as aquafaba, works as an egg substitute in many vegan recipes. It’s also a key ingredient in my aquafaba chocolate pudding, which I highly recommend trying.
- Pasta Doneness: Cook your pasta to your preferred texture. I personally recommend cooking it al dente so it holds its shape and texture when tossed with the sauce.
- How to Julienne an Onion: To julienne an onion, cut it in half through the root and peel away the skin. Place the onion cut-side down on the cutting board and, starting from one end, slice into thin 1/8-inch strips following the natural curve of the onion. This will create crescent-shaped slices. If this method feels too complicated, you can small dice the onion instead.
Select one of the buttons below to follow along with a step-by-step recipe demo!
Tomato Butter Tuscan Pasta
Serving Size:
4 servings
Time:
35 minutes
Difficulty:
Easy
Ingredients
- 3 tomatoes on the vine
- 1/2 yellow onion
- 3/4 lb ground Italian sweet sausage
- 3 cups rigatoni pasta
- 1/2 of a 15.5 oz can great northern beans
- 6 1/2 Tbsp unsalted butter
- 1 Tbsp white wine
- 1/2 cup chicken stock
- 1 1/2 tsp corn startch
- 1 1/2 tsp water
- 1/4 cup heavy cream
- 2 Tbsp olive oil
- Sea salt to taste
- Kosher salt to taste
- Black pepper to taste
- Garlic powder to taste
- Onion powder to taste
- Shredded parmesan to taste (optional)
- Fresh parsley to taste (optional)
Directions
- Fill a medium pot about two-thirds full with water and season generously with sea salt. Bring to a boil, then add the pasta and cook according to the package instructions.
- While the pasta cooks, julienne the onion and add it to a large saucepan with 1 tablespoon of olive oil.
- Small dice the tomatoes and set aside.
- Once the pasta is cooked, drain and set aside.
- Cook the onions over medium-high heat until translucent. Remove from the pan and set aside.
- In the same pan, melt the butter over low heat, then add the diced tomatoes. Bring the mixture to a boil, then reduce to a simmer. Cook for 8–10 minutes, or until the tomatoes release most of their juices and infuse the butter with flavor.
- While the sauce simmers, add the sausage meat to a medium frying pan and cook over medium-high heat until fully cooked and browned. Set aside.
- Once the tomato mixture has finished simmering, add the white wine and bring to a boil for 1 minute to cook off the alcohol. Reduce the heat back to a simmer.
- Add the chicken stock and simmer for 3–4 minutes.
- While the sauce continues to simmer, add the beans to a small frying pan with 1 tablespoon of olive oil. Cook until crispy on the outside and set aside.
- In a small bowl, whisk together the cornstarch and water until smooth to create a slurry. Stir the slurry into the sauce, then bring to a boil for about 2 minutes, until thickened.
- Reduce the heat to low and season with kosher salt, pepper, garlic powder, and onion powder, stirring to combine.
- Stir in the heavy cream until fully incorporated.
- Add the cooked pasta to the sauce and toss until evenly coated.
- Fold in the cooked beans, onions, and sausage until well combined.
- Finish with grated parmesan and fresh parsley, then serve immediately or refrigerate or freeze for later use.
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