The dish nosotros are making today is actually called “Pasta e fagioli,” “pasta too beans.” But, is (mis)pronounced too (mis)spelled past times most Italian-Americans (me beingness one) equally "Pastafazoo.” As I advert inwards the clip, if in that place is always a Soul Food Olympics, this elementary too hearty Italian repast of beans too macaroni should live on that country’s entry! There are too hence many dissimilar kinds, ranging from really soup-like to thicker stew-like versions. Some convey meat, about don’t, about convey tomato, about don’t, etc. The exclusively criterion ingredients are pasta too beans, the residue is upwards to y'all (and past times you, I hateful me).The pasta I decided to operate is called “Orecchiette,” which agency “little ears” due to its shape. It actually industrial plant corking equally you’ll presently see. For the beans I went amongst jars of cooked Cannellini beans, seeing no ask to gear upwards dry out beans from scratch. Also, it was mutual frigidity too raining exterior equally I made this dish, too I was really happy near that, equally I knew it would brand this gustatory modality that much better.
Ingredients:
1 pound Italian sausage
8 oz dry out pasta (Orecchiette, Penne, Elbow, etc.) careful, that exclusively one-half a box!
2 jars cooked Italian white Cannellini beans (14 oz each)
1 onion
4 cloves garlic
1/2 bunch Italian parsley
salt too pepper to taste
red pepper flakes
1 tbl dried Italian herbs
1 bay leaf
3 tbl tomato plant paste
1 quart beef stock (or chicken)
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