For everyone who wants to enjoy delicious food AND stay fit and healthy.
Tuesday, December 8, 2009
Our past experience with Pasta Fagiole (or Fagioli) has been as a bean and pasta soup. But at 20 Brix, they made it a true pasta dish. On a dark and stormy night, I tried to recreate that satisfying meal with ingredients I had on hand. Feel free to substitute onion for the shallot -- I had none of the former but a bit of shallot -- or omit the red wine if none is handy. (We had the remains of a bottle opened a couple of nights ago, no longer very good for drinking.)
Pasta with Beans, Sausage and Tomato (Pasta e Fagioli)Serves 2-3
Ingredients: 2-3 T canola or olive oil 1 large shallot, finely chopped 2 cloves garlic, minced 2 3-ounce Italian sausages made from turkey and/or chicken, cut into slices 2 cups cooked beans -- white beans or a mix of white and kidney beans 1 can diced tomatoes (no salt added, preferably) Pinch of crushed red pepper flakes Salt and freshly ground pepper, to taste 1 cup chicken broth 2 cups spinach leaves, coarsely chopped 1 1/2 cups pasta, such as penne or rotini Parmesan cheese, for serving (optional)
Instructions: Heat the oil in a large skillet over medium-high heat. Add shallot and garlic and cook, stirring, for one minute. Add sausage slices and continue to cook until shallot becomes translucent and sausage begins to brown, about 2-3 minutes. Reduce heat to medium and stir in beans. Add tomatoes, seasonings and broth. Cover and cook for 3 - 5 minutes, until mixture starts to simmer. Stir in spinach, cover and cook another 3-4 minutes. Meanwhile, cook the pasta in a pot of boiling salted water and drain. Add pasta to the skillet.
Serve in bowls, passing cheese at the table. This is a complete meal--add crusty whole grain bread and a glass of red wine!
My day job is college professor -- of mass communication and journalism, at the University of Cincinnati. I've probably got a few more years to go, and it's a good gig. Love to travel, cook, dine out, and work out.