This Italian pasta dish has the perfect combination of textures and flavours. Penne is tossed with smoked sausage, cannellini beans, baby plum tomatoes and goats cheese. The perfect summer dish that can be enjoyed all year round.
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225g penne pasta
400g hot & spicy, smoked pork sausage, such as Mattessons, sliced
2 tablespoons olive oil
3 cloves garlic, finely chopped
125ml white wine
1 (410g) tin cannellini beans, undrained
60g wild rocket leaves
300g baby plum tomatoes, halved
salt and freshly ground black pepper to taste
115g crumbled goat cheese
Method Prep:15min › Cook:15min › Ready in:30min
Bring a large pot of lightly salted water to the boil. Place penne in the pot, cook for 8 to 10 minutes or until al dente; drain.
In a frying pan over medium heat, cook the sliced sausage until evenly brown.
Heat the oil in a large pot over medium heat and cook the garlic 1 minute, until lightly browned. Mix in sausage, pesto and white wine. Cook and stir until heated through.
Mix in beans with liquid and rocket and cook until rocket is wilted. Stir in the tomatoes and cook until heated through. Toss with pasta, season with salt and pepper and top with goat cheese to serve.