Thursday, April 28, 2011

Recipe: Sausage & Bean Ragu on Quinoa Macaroni

This week - my cooking challenge from Allison Fishman and Cooking Light went a little more smoothly. I can boil noodles much easier than quinoa. Yet - still had the quinoa! It was Sausage & Bean Ragu over Quinoa Macaroni!

I forgot about pictures until I already had most everything in the pan - it's tomatoes, turkey sausage, northern/white beans, onion, garlic and chicken broth.

I didn't realize the recipe called for a 1 lb. box of Quinoa Macaroni until I got home. The package from Whole Foods was only 8 oz so I threw in a little whole wheat rotini. Little did I know the macaroni was GIANT. I have no idea why - but that giant macaroni made the whole meal even better. It's also very yellow - so it looks different than "regular" macaroni.

It doesn't taste any different - so that's a great way to sneak in the whole grains for folks that aren't sure how to do it. It's obviously more expensive ($2 or so for the 8 oz box).

Then you mix it all together - it definitely reminded me of my Dad's goulash. I don't think it was a traditional goulash by any means - but it's what he called it. All the same ingredients - just in less healthy forms.


And there you have it - dinner is served with a tall glass of milk! It was really a great dinner and made a TON. I put a half of it in the freezer to take out and enjoy in a couple of weeks. Good stuff! Enjoy!


Sausage and Bean Ragù on Quinoa Macaroni



  • YIELD: 8 servings (serving size: 1 1/2 cups pasta and 1 tablespoon cheese)
Ingredients
  • 1 (16-ounce) package quinoa macaroni
  • 1 tablespoon olive oil
  • 1 cup finely chopped onion (about 1 medium)
  • 2 garlic cloves, minced
  • 1 pound bulk turkey Italian sausage
  • 1/2 cup dry white wine
  • 1/2 cup fat-free, less-sodium chicken broth
  • 1/2 teaspoon fennel seeds
  • 1/4 teaspoon freshly ground black pepper
  • 2 (16-ounce) cans cannellini beans or other white beans, rinsed and drained
  • 2 (14.5-ounce) cans diced tomatoes, undrained
  • 1/2 cup (2 ounces) shaved Romano cheese
  • Preparation


Cook pasta according to package directions, omitting salt and fat.
  • 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.
  • Add pasta, stirring well. Top evenly with cheese. Serve immediately.



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