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Pasta e Fagioli con Salsicce (Pasta and Beans with Sausage)

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Pasta e Fagioli con Salsicce (Pasta and Beans with Sausage)

Pasta e Fagioli con Salsicce (Pasta and Beans with Sausage)

amanda

Equipment

  • - 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.

Ingredients

  • 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

Instructions

1

Instruction 1

In medium bowl, combine beans and cold water to cover by 2 inches. Cover tightly and refrigerate at least 8 hours or overnight.
2

Instruction 2

Drain beans. In medium saucepan over moderately high heat, combine beans, cold water to cover by 1 inch, 1 tablespoon salt, and 2 tablespoons olive oil. Bring to boil, then reduce heat to low and simmer, partially covered, until tender, about 90 minutes. Drain and set aside.
3

Instruction 3

In large pot over moderately high heat, bring 6 cups salted water to boil.
4

Instruction 4

Meanwhile, in medium saucepan over moderate heat, heat remaining 2 tablespoons olive oil until hot but not smoking. Add sausage and sauté, breaking up with wooden spoon, until brown, about 6 minutes. Add onions and sauté until translucent, about 5 minutes. Add garlic, rosemary, beans, stock, pepper, and remaining 1 teaspoon salt and bring to simmer. Reduce heat to moderately low and simmer, uncovered, until heated through, 3 to 5 minutes.
5

Instruction 5

Cook pasta in boiling water until just tender, about 8 minutes. Drain well, stir into soup, and serve.
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