- Pasta Maker: For homemade fresh pasta, ensuring the right texture and consistency for your dish.
- Large Pot (Dutch Oven): Ideal for boiling pasta and simmering the soup base.
- Sauté Pan: Essential for browning sausages and preparing vegetables.
- Dutch Oven: Versatile for slow cooking beans and fagioili-like sauces, enhancing flavors deeply.
- Wooden Spoon or Stirring Spoon: For stirring ingredients without scratching non-stick surfaces (if used).
- Food Processor with Sieve Attachment: Can help in chopping vegetables quickly if making fresh sauce.
- Measuring Cups and Spoons: Essential for precise measurements of ingredients, especially important for adjusting recipe proportions.
- Chef's Knife: A versatile tool for preparing all the ingredients needed in pasta e fagioli.
- Colander: Useful for draining cooked pasta and soaked beans.
- Large Mixing Bowl: For combining various components of your dish, such as sauce and sausage.
- Cutting Board: Provides a safe surface to cut vegetables and meats without contaminating the workspace.
1 cup (8 ounces) dried cannellini (white kidney) beans, picked over and rinsed
1 tablespoon plus 1 teaspoon kosher salt, plus additional for boiling pasta
4 tablespoons olive oil
8 ounces sweet Italian sausages, casings removed
1 small onion, finely chopped (about 1 1/3 cups)
10 cloves garlic, minced (about 1/4 cup)
1 sprig fresh rosemary
4 cups chicken stock or low-sodium chicken broth
3/4 teaspoon freshly ground black pepper
8 ounces tubetti, ditalini, or other small tubular pasta
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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