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Rotini Pasta With Sausage and Cannellini Beans

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“This is total comfort food at it's best! You can sub the rotini pasta for medium shells but rotini is better. This recipe is made with roasted garlic, so if you are planning to make this wonderful dish, roast your garlic bulb way in advance or even a day ahead and refrigerate, I roast my garlic and store it in the freezer in small containers. You can use turkey sausage for this in place of Italian sausage.... This is a fantastic Italian-style dish. Cooking time does not include roasting the garlic.”
1hr 20mins

Ingredients Nutrition


  1. Squeeze the roasted garlic from skins and mash with a fork in a small bowl.
  2. Heat about 3 tablespoons olive oil in a skillet over medium heat.
  3. Cook sausage meat, stirring and breaking up with a fork until browned (about 4-5 minutes).
  4. Add in sliced fresh garlic, onion, dried basil and jalapeno or crushed red pepper flakes and cook, stirring until onions are soft (about 2 minutes).
  5. Stir in tomatoes with juice, drained beans, roasted garlic puree, stock and wine; simmer uncovered, stirring occasionally for about 25-30 minutes or until slightly thickened and reduced by almost half (could take longer or shorter that 30 minutes until the liquid is reduced).
  6. Toss the pasta with the cooked sausage mixture, fresh chopped parsley, Parmesan cheese (and salt to taste) in a large bowl, or until well combined.
  7. Sprinkle with more Parmesan cheese.

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