Pasta a fatioli
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| 1 | pounds | Sweet Italian sausage |
| 1 | large | Onion; chopped medium fine |
| 2 | Cloves of garlic; chopped fine | |
| 2 | cans | (28 oz.) tomatoes |
| 2 | cans | (28 oz.) water (use empty tomato can) |
| 1 | can | (14 1/2 oz) chicken broth |
| 1 | can | (14 1/2 oz) water |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Sugar |
| ¾ | cup | Red wine |
| 2 | tablespoons | Oregano |
| 1 | teaspoon | Fennel |
| 1 | teaspoon | Basil |
| Fresh ground black pepper | ||
| 1 | cup | Navy beans; soaked overnight and drained |
| 1 | cup | Pasta; preferably macaroni |
| Fresh ground parmesan cheese | ||
Directions
In large soup pot, brown the sausage in olive oil. Drain off half the fat.
Add the onion and stir until soft. Add the garlic and cook for 1 minute, being careful not to burn. Add the other ingredients except the macaroni and the cheese. Simmer 2 hours, the increase the heat to medium high and add the pasta. Cook an additional 30 minutes. Serve in soup bowls with freshly grated cheese on top.
Posted to KitMailbox Digest by CGarlitz@... on Sep 15, 1997