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Linguine with Spicy Chili Sauce and Beans

Source: Cooking at a Glance - Pasta
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  10 Minutes
Total Time:  30 Minutes
  Makes 4-6 main-dish servings
If you ordered this dish in Cincinnati, it would be called five-way chili because it has it all: pasta, chili, cheese, onions, and beans.
8 ounces dried linguine or spaghetti or 1 pound fresh linguine or other ribbon pasta
For the Meat Sauce:
1 pound ripe plum tomatoes or one 16-ounce can tomatoes, cut up
1 pound lean ground chicken, turkey, or beef
1/2 cup chopped onion
1 clove garlic, minced
8-ounce can tomato sauce
1/4 cup chicken broth
1 tablespoon red wine vinegar
1 tablespoon chili powder
1/2 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground red pepper (optional)
For the Toppings:
16-ounce can cannellini beans
1/4 cup thinly sliced green onions
1/2 cup shredded cheddar cheese or 1/4 cup grated Parmesan cheese
Other necessary recipes:
Chicken Stock
Linguine with Spicy Chili Sauce and Beans Recipe at
In a large saucepan or pasta pot bring 3 quarts water to boiling. Add pasta. Reduce heat slightly. Boil, uncovered, for 8-12 minutes for dried pasta or 1/2-2 minutes for fresh, or till al dente, stirring occasionally. (Or, cook according to package directions.) Immediately drain.

Peel, seed, and chop fresh plum tomatoes, if using. In a large skillet cook ground chicken, turkey, or beef, onion, and garlic for 5 minutes, or till meat is brown and onion is tender. Drain off fat. Stir in fresh or undrained canned tomatoes, tomato sauce, chicken broth, vinegar, chili powder, allspice, cinnamon, salt, and, if desired, red pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 15-20 minutes, or to desired consistency, stirring occasionally.

Heat cannellini beans in a small saucepan; drain. Top hot cooked pasta with meat sauce, beans, green onions, and cheddar or Parmesan cheese. Serve immediately.

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 4-6 main-dish servings
Calories: 352
Fat. Total: 11g
Fiber: 6g
Carbohydrates, Total: 40g
Sodium: 708mg
% Cal. from Fat: 28%
Cholesterol: 70mg
Protein: 24g
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Joyce, PA Reviewed: 03/22/2011
This dish is awesome.
This created a delicious dish. I have made it with both white and whole wheat pasta. The seasonings give the pasta a unique chili flavor. I use ground turkey or chicken, and my husband doesn't miss the beef.
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