John Myers
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Pasta E Fasoi Con Salsicce or Pasta with Beans and Sausages
The perfect pasta e fasoi con salsicce or pasta with beans and sausages recipe with a picture and simple step-by-step instructions.
- 300 g White beans
- 300 g Pork sausage, coarse
- 1 Pc. Large peeled onion
- 4 Pc. Peeled garlic clove
- 1 Pc. Carrot
- 0,5 Pc. Leek
- 1 Pc. Celery bulb
- 0,5 tsp Tomato puree
- 2 dl White wine
- 1 Can Diced tomatoes
- Sage, rosemary, oregano
- Thyme, chilli, salt, pepper
- 300 g Rigatoni
- 0,5 bunch Finely chopped parsley
- 3 tbsp Extra virgin olive oil
- Freshly grated Parmesan
- Or similar cheese
Explanations :
- The RZ is a classic of Italian cuisine, known from north to south. Depending on the region, Bw. In the north mostly very thick like a stew with rinds and sausages. In Venice with rice, but they say “pasta” with it (Italian contrast) and served as a main course. In the middle (approx. From Florence) to the broth, served with liquid like a soup as a starter (primo piatto), rarely with meat. One way or another a herlical dish.
Preparations:
- Put the beans in the water the evening before. On the same day, put on with fresh water. Add half an onion and garlic with bay leaf, cloves, a sprig of thyme and oregano. Simmer for approx. 45-60 minutes. Add a little salt 15 minutes before the end of the cooking time (a good pinch). Cut the other half of the onion and the garlic into fine cubes. As well as the vegetables. Wash, dry, strip and finely chop herbs. Cut the parsley into fine strips. Press the sausages out of the intestines and mash them with a fork.
- Heat OIL in a saucepan. Fry the sausages in it, reduce the heat, add the onion and garlic and sauté. Add the vegetables, continue steaming. Add tomato puree and sauté briefly. Deglaze with the white wine and reduce a little, then add the canned tomatoes and the herbs, the chilli flakes, half of the parsley and the spices. Bring to the boil, simmer for approx. 15 minutes. In the meantime, drain the beans and collect the cooking water. Onions and herbs can be cut and added to the stew, then nothing is lost. Put the beans in the stew and fill up with the cooking water but only so much that the contents are just covered. When cooking the beans, remember that you need the water to cook the stew.
Get ready.
- Simmer the contents normally for about 15 minutes, then add the pasta and add a little cooking water from the beans from time to time, making sure that there is always only a very little liquid. At the end the stew is almost dry and the pasta is “al dente”. Takes approx. 12 min.
Serving:
- Scoop into a pre-warmed deep plate (pasta plate or soup plate) and sprinkle with parsley. Cheese, we sprinkled Sbrinz (the twin brother of Parmesan) on our plates, but you can also serve it separately.
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