This easy sausage, white bean, and spinach pasta is a comforting one-pan-inspired meal packed with flavor, simple ingredients, and plenty of protein.

If you’re looking for an easy weeknight pasta dinner that’s hearty, comforting, and packed with flavor, this Easy Sausage, White Bean, and Spinach Pasta is a great choice. Made with Italian sausage, cannellini beans, fresh spinach, and parmesan cheese, it’s a simple meal that comes together in just 25 minutes and is perfect for busy nights or travel days.

I love making hearty pasta dishes. They’re simple to prepare, don’t require a lot of cleanup, and often leave us with leftovers for the next day. The combination of savory sausage, creamy white beans, wilted spinach, and crispy rosemary makes this pasta recipe both satisfying and full of flavor.

Why You’ll Love This Easy Sausage, White Bean, and Spinach Pasta

• Quick and easy: This hearty pasta dinner comes together in just 25 minutes, making it perfect for busy weeknights.
• Simple ingredients: Italian sausage, white beans, spinach, and pantry staples create big flavor without a long shopping list.
• Comfort food with balance: The sausage and parmesan make it rich and satisfying, while the spinach and beans add texture and substance.
• Great for leftovers: This pasta reheats well, making it an excellent option for meal prep or travel days.
• One skillet plus the pasta pot: Minimal cleanup means more time enjoying dinner and less time doing dishes.

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Serves: 3-4

Ingredients

• 8 ounces pasta (I like a short pasta for this)
• 1/3 cup olive oil
• 2 sprigs rosemary
• 8 ounces hot Italian sausage
• 1/3 cup dry white wine
• 1/2 cup chicken or vegetable stock
• 1 can cannellini beans
• A few handfuls baby spinach
• 1/2 cup finely grated parmesan cheese
• 3 tablespoons butter
• 1/2 teaspoon red pepper flakes, plus more for garnish
• Chopped parsley for garnish (optional)

Instructions

1. Cook the pasta in well-salted water. Cook it 1-2 minutes less than the package directions, or until just shy of al dente.
2. Heat the olive oil in a heavy skillet over medium-high heat. Once hot, add the rosemary sprigs. Turn them occasionally for about 2 minutes, allowing them to become crisp. Remove to a paper towel-lined plate.
3. Add the Italian sausage to the skillet, breaking it apart with a spoon. Cook for about 10 minutes, or until browned and no pink remains. Remove the sausage to a plate.
4. Add the white wine to the skillet. Bring it to a boil and reduce to a rapid simmer until most of the liquid has evaporated.
5. Add the stock and cannellini beans. Cook for about 3-5 minutes, mashing some of the beans with the back of a spoon to create a creamy texture.
6. Add the cooked pasta along with 1/2 cup of the reserved pasta water. Cook for a couple of minutes.
7. Stir in the spinach and parmesan cheese until the spinach wilts.
8. Add the red pepper flakes and butter and stir until everything is well combined.
9. Serve garnished with parsley, additional red pepper flakes, and the crispy rosemary sprigs.

Recipe Notes

Cannellini beans add a creamy texture and extra protein, making this a hearty and satisfying meal.

Short pasta shapes like rigatoni, penne, or fusilli work especially well in this recipe.

Reserve some pasta water before draining. The starch helps create a silky sauce that coats the pasta beautifully.

For a milder version, substitute sweet Italian sausage for the hot sausage.

If you are like me and love the combination of Italian sausage and pasta, you might like to try these:

Creamy Sausage Penne Pasta

Bold and Spicy Sausage Pasta