HOME

>

PASTA

Pappardelle al sugo di fagioli rossi
Preparation: medium-difficult
Serves 6

A complete and satisfying meal.

INGREDIENTS:

• 1 15 1/2 oz cans red kidney beans, drained, rinsed
• 2 cloves garlic, 1 whole, 1 chopped
• 2 bay leaves, broken in half
• 1 medium sized onion, chopped
• 6 thick slices bacon, cut into thin strips
• 1/4 cup freshly grated Parmesan cheese
• 8 leaves fresh sage
• 3 T olive oil
• salt & freshly ground pepper
• l lb fresh pasta, wide egg noodles, tagliatelle or fettucine (available in most markets in the cold food section)
• 6 quarts water

 Saucepan, frying pan, pasta pot, strainer.

METHOD:

1. Cook beans, in water to cover along with 1 garlic clove for about 1/2 an hour. Add water as needed. Remove garlic clove.
2. In another saucepan, sauté onion in olive oil till translucent.
3. Add bacon, chopped garlic and sauté till onion golden.
4. Puree 2/3 of the bean mixture with some of the cooking liquid in a blender or food processor.
5. Add pureed beans along with remaining whole beans to the onion/bacon mixture.
6. Salt and pepper to taste.
7. Cook pasta.
8. Remove and drain lightly, reserving 1/4 cup of cooking liquid.
9. Place in a warm bowl along with the bean mixture, fresh sage leaves and Parmesan cheese.
10. Combine well and serve. Add a tablespoon or two of the cooking liquid if pasta seems too dry.

Search e-rcps