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Recipe details

Andouille, Bean, and Rotini Stew with Grana Padano and Parmesan

EN RU

A hearty tomato-and-bean stew with browned andouille, rotini, and a two-cheese finish of Parmesan and aged grated Grana Padano. An easy dinner recipe with step-by-step instructions.

≈ 128 kcal/100 g · ≈ 118 kcal/serving

48 minEasyOther

For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart

Ingredients

People

Units

Base quantities are stored for one person and recalculated automatically.

Andouille link, chilled, cooked and smoked, coarse-ground pork in natural casing100 g
Dry rotini egg durum pasta, smooth, no filling70 g
Aged grated Grana Padano7 g
Grated Parmesan7 g
Cannellini beans, drained and rinsed130 g
No-salt-added crushed tomatoes240 ml
Low-sodium chicken stock240 ml
Celery stalk, diced40 g
Yellow onion, diced75 g
Garlic clove, minced1 pcs
Olive oil7 ml
Dried Italian herbs0.5 g
Salt0.75 g

Cookware and utensils

Medium heavy-bottomed pot with lid
Chef’s knife
Cutting board
Measuring spoons

Directions

01
Slice the chilled andouille link into thick coins.
Products
Andouille link, chilled, cooked and smoked, coarse-ground pork in natural casing — 100 g
Action
Slice sausage
Time
2 min
Temperature
Room temperature
02
Heat the olive oil in a heavy-bottomed pot over medium heat.
Products
Olive oil — 7 ml
Action
Heat oil
Time
2 min
Temperature
Medium heat
03
Brown the andouille coins in the pot.
Products
Andouille link, chilled, cooked and smoked, coarse-ground pork in natural casing — 100 g
Action
Brown sausage
Time
4 min
Temperature
Medium heat
04
Sauté the onion, celery, and garlic until fragrant.
Products
Yellow onion, diced — 75 g; Celery stalk, diced — 40 g; Garlic clove, minced — 1 pcs
Action
Sauté vegetables
Time
5 min
Temperature
Medium heat
05
Add the crushed tomatoes, chicken stock, Italian herbs, and salt.
Products
No-salt-added crushed tomatoes — 240 ml; Low-sodium chicken stock — 240 ml; Dried Italian herbs — 0.5 g; Salt — 0.75 g
Action
Add liquid
Time
2 min
Temperature
Medium heat
06
Bring the tomato mixture to a boil.
Products
No-salt-added crushed tomatoes — 240 ml; Low-sodium chicken stock — 240 ml
Action
Boil stew
Time
5 min
Temperature
Boiling
07
Simmer the stew covered over low heat.
Products
Andouille link, chilled, cooked and smoked, coarse-ground pork in natural casing — 100 g; Yellow onion, diced — 75 g; Celery stalk, diced — 40 g; Garlic clove, minced — 1 pcs
Action
Simmer stew
Time
10 min
Temperature
Low simmer
08
Add the dry rotini and cannellini beans to the pot.
Products
Dry rotini egg durum pasta, smooth, no filling — 70 g; Cannellini beans, drained and rinsed — 130 g
Action
Add pasta and beans
Time
2 min
Temperature
Low simmer
09
Simmer uncovered until the rotini is tender and the stew reaches at least 165°F / 74°C.
Products
Dry rotini egg durum pasta, smooth, no filling — 70 g; Cannellini beans, drained and rinsed — 130 g; Andouille link, chilled, cooked and smoked, coarse-ground pork in natural casing — 100 g
Action
Cook stew
Time
12 min
Temperature
Low simmer; final internal temperature at least 165°F / 74°C
10
Stir the grated Parmesan and aged grated Grana Padano into the hot stew.
Products
Grated Parmesan — 7 g; Aged grated Grana Padano — 7 g
Action
Melt cheeses
Time
2 min
Temperature
Hot, at least 165°F / 74°C
11
Serve the stew hot.
Products
No products at this step
Action
Serve
Time
1 min
Temperature
Serving temperature

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