Name: 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; ½ cup dry white wine; ½ cup fat-free, less-sodium chicken broth; ½ teaspoon fennel seeds; ¼ 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; ½ cup (2 ounces) shaved Romano cheese

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Stacey1vg

11/22/2015

I used regular macaroni but I look for quinoa pasta for next time. I also skipped the wine and just used broth. Everthing else was exact. I thought it was very flavorful and will def make again. It made a lot and reheated great the next day.

leeannhaselden

03/30/2012

I'm big into health food (which alot of times can mean bland food)... I sub in low fat hot italian chicken sausage, cook that first, and cook the veggies after to omit the olive oil all together. This meal is definitely not guilty of being bland. Throw in any extra veggies: mushrooms, celery, kale, corn, whateva.

8stringfan

05/04/2010

Very good, easy, and cheap. For me it made closer to six servings and was quite filling. Good comfort food dish. One change I made was to add a heaping 1/4 tsp of crushed red pepper with the broth and other ingredients.

Chiccook

02/27/2009

My family loved this recipe! Very good! The recipe has a misprint. It's a 8oz box of quinoa macaroni. It was plenty!

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Sausage and Bean Ragù on Quinoa Macaroni

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