Bean and Sausage Pasta

Fri, 11 November 2016

Chef Gissepi Crupi was in the kitchen with this delicious and affordable recipe for sausage and bean pasta.

Recipe Serves 6

Ingredients
 
•           Ditalini PASTA
•           1 ITALIAN SAUSAGE
•           2 SLICES OF PANCETTA
•           2 LADLES OF CHICKEN BROTH
•           1 LADLE OF TOMATO SAUCE
•           2 LADLES OF CANNELLINI BEANS
•           1 CHILLY PEPPER
•           1 GARLIC CLOVE
•           2 CHERRY TOMATOES
•           SALT
•           OREGANO
•           BLACK PEPPER
•           A PINCH OF SALT
•           EXTRA VIRGIN OLIVE OIL

 
Method 

Put some extra virgin olive oil in a pot over a medium fire, when it starts to get hot, cut the sausage into big pieces and  add it to the pot. Next add the pancetta.

When the meat gets a golden color add the cannellini beans, chicken stock, tomato sauce, chilly, garlic and herbs.

Break the piece of potato with your hands and add it.

With a spoon break some of the beans to get a nice thickness.

Cut cherry tomatoes in half and add them to the pot.

Season with salt as needed.

Take same of the sauce aside and liquidize it to make it thicker.

Add the pasta towards the end (cook the pasta al dente, in advance).

As soon the pasta gets hot serve it with a crispy toasted slice of bread, parmesan cheese and a drizzle of extra virgin olive oil.

Watch how it's made below: