Ditalini with Greens, Beans & Sausage

With cannellini beans, broccolini, and plenty of veggies, this one-pan meal checks all the boxes.
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Ditalini with Greens, Beans & Sausage

Recipe by Colu Henry

Start to Finish: 45 minutes

Servings: 4


  • 2 tbsp. olive oil

  • 1 medium yellow onion, finely chopped

  • 1 medium carrot, finely chopped

  • 1 lb. sweet Italian sausage, casings removed

  • 2 cloves garlic, finely chopped

  • 1 can (28 oz.) diced tomatoes

  • 6 oz. ditalini pasta

  • 3 cups coarsely chopped broccolini, stems and florets separated

  • 1 can (about 15 oz.) cannellini beans, rinsed

  • 1/4 cup mascarpone cheese


1. In a large deep skillet, heat the oil over medium. Add the onion and carrot; season with salt and pepper. Cook, stirring often, until the vegetables begin to soften, about 5 minutes. Add the sausage; cook, stirring and breaking up the meat with a spoon, until browned, about 7 minutes. Add the garlic; cook until golden, about 1 minute.

2. Add the tomatoes with juices and 2 1/2 cups water. Bring to a boil. Add the pasta and broccolini stems. Cook, stirring occasionally, until the pasta is almost al dente, about 8 minutes.

3. Reduce heat to medium. Add the broccolini florets and beans. Cook until the broccolini is tender, 2 to 3 minutes; season.

4. Divide the pasta among bowls. Top with the mascarpone.