Pasta e fagioli (pastafazool)
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Pasta e fagioli (pastafazool)
  Pasta    Italian  
Last updated 6/12/2012 12:48:35 AM. Recipe ID 9699. Report a problem with this recipe.
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      Title: Pasta e fagioli (pastafazool)
 Categories: Pasta, Italian
      Yield: 4 Servings
     15 oz Italian white beans; drained
    1/2 lb Italian sausage, sweet
      1 c  Onion; finely chopped
      1 tb Garlic; minced
    2/3 c  Wine, white
     16 oz Italian tomatoes, peeled
           -& liquid reserved
      1    Bay leaf
      1 ts Oregano
    1/2 ts Sage
    1/2 ts Rosemary, fresh; chopped
      2 tb Basil, fresh; chopped
      1 ts Tomato paste
    1/2 ts Red pepper flakes
           Salt; to taste
      1 lb Fusilli
           Parsley; chopped
  Peel and crumble sausage.  Cook in a deep saucepan until it has
  changed color.  If using a lean sausage, you may need to add a
  tablespoon of olive oil to the pan. Add the onions and garlic and
  saute until the onions are transparent.  Add the wine and let simmer
  (not quite boiling) for a couple of minutes.  Then add the tomatoes,
  bring to a boil, lower the heat, and add all herbs (except the
  parsley), tomato paste, pepper flakes, and canned beans, and let
  simmer while the pasta is cooking.
  Cook the pasta al dente, drain, and stir into the bean mixture. Toss
  in the parsley and stir again.  Add the Parmesan very gradually, and
  stir more. Serve immediately.
                                  Petaluma Pete (Ed Ward)
                                  The Austin Chronicle
                                  per Sam Waring

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Recipe ID 9699 (Apr 03, 2005)

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