Pasta e Fagioli con Salsiccia Maltese
A classic bean & pasta dish with tasty Maltese sausage.
Ingredients for 3-4 persons:
1tsp Olive Oil
100g Maltese Sausage
1 small Onion (finely chopped)
1 Carrot (finely chopped)
1 Celery Stick (finely chopped)
1 Chili Pepper (finely chopped, optional)
20ml White Wine
300g Pasta Reggia Ditali
1pkt Lamb Brand Cranberry or Cannellini Beans
1can Fiamma Vesuviana Diced Tomatoes
1/2tsp Lamb Brand Rosemary
Fresh Parsley
Salt & Pepper
Directions:
Rinse the beans and soak them overnight in a bowl full of water.
The day after, discard the water, place them in a pot full of fresh water, and bring it to a boil. Then cover the pot, and simmer for 60 minutes.
In the meantime, remove the sausage from its casing, chop it, and fry it in some olive oil until it starts taking some colour.
Remove the sausage and set aside, then add the onion and the chili pepper, followed by the celery and carrot.
Add the rosemary and gently fry until the vegetables are soft.
Add the white wine, and when it evaporates start adding the boiled beans.
Do not throw away the bean water!
Add the diced tomatoes, season with salt & pepper, and give it a good stir.
Gently simmer for about 5 minutes, then take 2 ladles of the mixture, add 2 ladles of bean water, and blend it using a hand blender. This will give our dish creaminess.
Add the pasta and the blended mixture and give it a stir. If it’s too dry, add some more bean water.
Lower the flame, and cook for 10 minutes, or until the pasta is ready stirring constantly.
If it gets too dry always top it up with bean water. You can make it more of a soup, or more dry as a pasta plate. The choice is yours.
Finally, add the fried sausage and serve with fresh parsley.
