Total preparation and cooking time: 25 minutes
1 pound smoked beef sausage, cut crosswise into 1/2-inch thick slices
8 ounces uncooked orecchiette or medium shell pasta
1 jar (16 to 17 ounces) Alfredo sauce
1 can (15-1/2 to 19 ounces) Great Northern or other white beans, rinsed, drained
1/4 cup fresh basil leaves, chopped
1/4 cup pine nuts, toasted
Fresh basil sprigs (optional)
Cook pasta according to package directions; drain.
Meanwhile place beef sausage in large skillet; add enough water to cover bottom of skillet. Cook, uncovered, over medium heat about 7 minutes or until sausage browns slightly, stirring occasionally. Pour off drippings. Remove and reserve 5 or 6 sausage slices.
Add Alfredo sauce, beans and chopped basil to skillet; bring to a boil. Reduce heat; cover and simmer 5 to 8 minutes, stirring occasionally.
Combine pasta and sausage mixture in serving dish, tossing lightly. Sprinkle with pepper, as desired, and pine nuts. Top with reserved sausage slices. Garnish with basil sprigs, if desired.
Makes 4 servings.
Cook's Tip: To toast pine nuts, place in shallow pan. Bake in 325°F oven 5 to 7 minutes or until golden, shaking pan occasionally. Chopped walnuts or slivered almonds may be substituted for pine nuts.
Nutrition information per serving: 928 calories; 32 g protein; 67 g carbohydrate; 60 g fat; 1327 mg sodium; 149 mg cholesterol; 7.5 mg niacin; 0.3 mg vitamin B6; 1.5 mcg vitamin B12; 6.3 mg iron; 4.1 mg zinc.
© National Cattlemen's Beef Association,
Cattlemen's Beef Board, and American National CattleWomen, Inc.