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Pork and Beans Pasta

This is a recipe I adapted from a Bon Appétit story that really speaks to how I like to cook. Give me a few ingredients as a starting point and let me riff a bit.

I love the way the soft texture of the beans works with the soft and springy texture of the pasta. The flavors are simple and fresh. It’s easy to add other ingredients as well, throw in some mushrooms or some sauteed greens for some additional textures and flavors. It is a really great canvas and takes almost no time to get on the table.


A creamy, wannabe bolognese you can make with 5 ingredients.





  • Italian Sausage 2 Links or 1/2 lb. If links removed from casings
  • 1 Can White Bean Drained and rinsed
  • ¹/₂ Cup Pureed Tomatoe
  • 5 Cloves Garlic Crushed
  • 8 oz Pasta A shape that will hold the beans and sausage. Rigatoni or Orecchiette would be good here
  • Olive Oil
  • 1 Parmesan Grated, maybe 2 handfuls


Step: 1

Brown the sausage, remove from pan

Step: 2

Add some olive oil to the pan. Sautee the garlic until just starting to brown. Add a bit of water(or white wine if you have it) to the pan to deglaze. Turn off heat and let sit for 5ish minutes

Step: 3

Cook pasta until just nearing al-dente, reserve at least a 1/2 cup of pasta water

Step: 4

Add beans to garlic and return to medium heat. Add a half cup of pureed tomatoes

Step: 5

Add sausage to beans and garlic pot

Step: 6

Add pasta to pot with beans, bring to simmer and add a splash of pasta water. Continue stirring and adding pasta water until sauce is creamy and clinging to the pasta.

Step: 7

Finish with 1-2 handfuls of Parm