Thursday, August 11, 2005

Pasta e Fagioli

Pasta e Fagioli

Source: adapted from Cooking Light

1 teaspoon olive oil
8 ounces turkey Italian sausage (hot and/or mild)
2 large cloves garlic, crushed
2 cups water
1 (15-ounce) can fat-free, less-sodium chicken broth
1 (14.5-ounce) can of diced tomatoes with basil, garlic and oregano (pureed to appease my canned tomato-hating son)
2 tablespoons of tomato paste
1 cup uncooked small pasta, such as Ditalini
1/2 cup grated Parmiggiano-Reggiano
1 teaspoon dried Italian seasoning
1/4 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper flakes
2 (15-ounce) cans small white beans (such as Goya), drained
about 1 cup of fresh green beans, chopped (optional)

Heat oil in a large Dutch oven. Add garlic and sausage and sauté until sausage begins to brown. Add water, broth, and tomatoes; bring to a boil. Stir in pasta, 1/4 cheese, Italian seasoning, salt, pepper, crushed red pepper flakes and beans; bring to a boil. Cover, reduce heat and simmer for 8 minutes or until pasta is done. Let stand 5 minutes; sprinkle with 1/4 cheese or serve at the table.

Serves 6 (about 1.5 cups per serving?)

I talked about this recipe HERE.

No comments:

Post a Comment