Pasta con Fagioli di Burro e Salsicce

(Pasta with Butter Beans and Sausages)


2 Links Sausage - Italian (either pork or turkey sausage is fine) cut into 1 in. pieces
2 Cloves Garlic - chopped coarsely
1/4 Cup Parsley - chopped coarsely
14 Oz 1 Can Butter or Broad beans
1 1/2 Cups Chicken stock
1/2 Lb. Pasta - spaghetti or linguine 
1/2 Cup Parmesan cheese - freshly grated


Note: This dish was developed using butter beans.  However, broad beans or cannellini beans may be used if butter beans are not available.

In a pan large enough to hold all of the pasta at the completion of this preparation, sauté sausage pieces and garlic in olive oil for about 5 minutes.  Add the parsley and cook  an additional 10 minutes, stirring occasionally.  Turn off the heat and add the beans. Let this sit for an hour if possible, stirring occasionally so that the beans absorb some of the sausage flavor.

About 15 minutes before the hour is up, set a pot of water to boil for the pasta.

Meanwhile, add the chicken stock to the sausage and bean mixture, and cook over medium high heat to reduce the sauce.  

When the pasta is cooked al dente, drain and add to the pan containing the sausage and beans.  Cook over high heat for a minute of so, stirring all the time.

Serve immediately garnished with the Parmesan cheese.

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Last updated on:06/26/00 09:24:49 PM