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)
  • 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.


  1. Hi Heather!

    What did you think of the Quoina pasta? How similar was the taste and texture to reg. pasta?

    Thanks :)

  2. I LOVED it! It puffed up HUGE and was really yellow - which no idea why - but I loved. I couldn't tell any difference from regular macaroni in the taste!

  3. So glad you posted about this! I've been looking for more g/f pasta options and really want to try the Quinoa. Only problem is, I'm having a tough time finding it. Have you seen it anywhere else but Whole Foods?

  4. Vizz - they carry quinoa at Meijer. It's in a teal box in the same general area as the rice, couscous, etc... It's on the top shelf and costs $4.79 (I think) for the box.

    The only reason it's nice to go to WF for it is that it's in the bulk area so you can get just a cup if you want to try it.

  5. Loved it! Two of my favorite dishes i cook are spaghetti and macaroni salad. This dish looks very delicious because of the toppings - sausage and bean. Toppings with Salty Cheese.. Yum! Yum!