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Recipe: Sausage & Bean Ragu on Quinoa Macaroni

April 28, 2011 · FoodHussy · 5 Comments

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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.
Lorrie Corvin, Cooking Light
MARCH 2006



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Comments

  1. Christi S. says

    April 28, 2011 at 3:49 pm

    Hi Heather!

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

    Thanks 🙂

    Reply
  2. FoodHussy says

    April 28, 2011 at 4:07 pm

    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!

    Reply
  3. Vizz says

    May 3, 2011 at 2:07 am

    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?

    Reply
  4. FoodHussy says

    May 3, 2011 at 2:25 am

    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.

    Reply
  5. Ms. Rose Garden says

    May 3, 2011 at 6:00 am

    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!

    Reply

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Hi! My name is Heather Johnson and I’m the hussy behind Food Hussy!

I’m a food & travel blogger and have been blogging since 2008. I started out with restaurant reviews in Cincinnati but have since expanded to recipes, road trips, DIY projects and am ready for my future on The Food Network (someday)!

 

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