Concetta's Pastafazul "pasta e fagioli" (Red sauce with sausage) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 Italian sausages (take the meat out of the casing)
3 cloves of garlic chopped finely
1 onion chopped
10 ounce bag of washed spinach (could use kale if you prefer)
3 14 ounce cans of chicken broth
1 28 ounce can of Italian tomatoes (preferably San Marzanos) crushed up
2 14 ounce cans of cannellini (or white kidney) beans
1 box ditalini pasta (short tubes)
Red pepper flakes
Grated parmesan and/or Romano cheese
Crusty Italian bread
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Directions: |
Directions:Brown the sausage meat with the onion and garlic in olive oil. Add in the spinach. ( It will cook down.) Then add the chicken broth, crushed tomatoes and cannellini beans and let it brew on medium heat for about 10 minutes. Add ¼ teaspoon red pepper flakes. Should be slightly bubbling. Stir as needed.
Cook the pasta and keep it separate from the pot of "pastafazul" until ready to serve.
Put some pasta in a bowl and ladle the "pastafazul" over it. Sprinkle cheese on top and enjoy!
Serve with a loaf of crusty Italian bread. Rip off a hunk to sop up the liquid.
If there are leftovers, store the pasta separately from the "pastafazul" as it will soak up all the liquid. |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:30 minutes |
Personal
Notes: |
Personal
Notes: This has been one of our family favorites and was my grandmother's recipe. It's very inexpensive to make and can easily be doubled. Great for parties! Just be sure you have enough crusty Italian bread!!
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