lilbopeep
🌹 Still trying to get it right.
Peep's White Pasta Fagioli
4 - 5 Servings
1 lb. Sweet Italian Sausage
5 cloves garlic (≈4 tsp. or ≈ 18 grams); minced fine or pressed
4 tsp. Fresh Parsley (≈ 14 grams); chopped fine
3/4 C. Olive Oil
2 (15 oz.) cans Cannellini Beans
1/2 lb. (8 oz.) Ditalini Pasta
Ground sea salt
Ground peppercorns
Ground red pepper flakes
Remove sausage from the casing and place in a skillet.
Brown sausage breaking it up into small pieces.
When browned drain excess sausage fat.
Add olive oil and garlic; sauté till garlic smells fragrant.
Add the undrained cannellini beans and parsley.
Season with sea salt, peppercorns and red pepper flakes to taste.
Simmer while you cook the Ditalini.
Cook Ditalini in salted water to preferred doneness.
Drain pasta and add to the sausage and beans; stir well.
Add 1 cup of the pasta cooking water to the sausage and bean mixture.
Serve while hot topped with grated Parmesan Reggiano & Pecorino Romano cheeses.
4 - 5 Servings
1 lb. Sweet Italian Sausage
5 cloves garlic (≈4 tsp. or ≈ 18 grams); minced fine or pressed
4 tsp. Fresh Parsley (≈ 14 grams); chopped fine
3/4 C. Olive Oil
2 (15 oz.) cans Cannellini Beans
1/2 lb. (8 oz.) Ditalini Pasta
Ground sea salt
Ground peppercorns
Ground red pepper flakes
Remove sausage from the casing and place in a skillet.
Brown sausage breaking it up into small pieces.
When browned drain excess sausage fat.
Add olive oil and garlic; sauté till garlic smells fragrant.
Add the undrained cannellini beans and parsley.
Season with sea salt, peppercorns and red pepper flakes to taste.
Simmer while you cook the Ditalini.
Cook Ditalini in salted water to preferred doneness.
Drain pasta and add to the sausage and beans; stir well.
Add 1 cup of the pasta cooking water to the sausage and bean mixture.
Serve while hot topped with grated Parmesan Reggiano & Pecorino Romano cheeses.
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