John Myers
Pasta with Lentil Cabanossi Ragout
The perfect pasta with lentil cabanossi ragout recipe with a picture and simple step-by-step instructions.
- 1 small Onion
- Salt
- 0,5 bunch Soup greens fresh
- 200 g Garlic sausage / Cabanossi
- 200 g Skinned tomatoes
- 1 tbsp Oil
- 1 Bay leaf fresh
- Pepper from the grinder
- 1 small can Lentils brown
- 250 g Pasta (bavette)
- Bring a saucepan of salted water to the boil for the pasta. Finely dice the onion. Clean, peel and finely dice the vegetables (roughly chop the parsley).
- Heat a second saucepan, cut the Cabanossi into slices, sear them without oil for 5 minutes. Add the vegetables and, if necessary, add a little oil, fry everything for approx. 3 minutes. Add the tomatoes to the vegetables, deglaze with half a can of water , Add bay leaf, salt and pepper and simmer for 10 minutes.
- Put the lentils in a sieve, rinse, drain, add to the ragout and simmer for another 5 minutes. Add the pasta to the boiling water, cook according to the instructions on the package, drain, drain, collecting the pasta water. Pasta, pasta water Mix together the ragout and season with salt and pepper. Arrange the pasta with the lentil Cabanossi ragout on plates and serve sprinkled with the parsley.
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