Peep's White Pasta Fagioli
4 -5 Servings
4 -5 Servings
- 1-1/4 lb Sweet Italian Sausage
- 5 cloves garlic; minced fine
- 4 tsp Fresh Parsley; chopped fine
- 3/4 cup Olive Oil
- 1 (15 oz) can Cannellini Beans
- 8 oz Ditalini Pasta
- Ground sea salt
- Ground peppercorns
- Ground red pepper flakes
- Removed sausage from the casing and place in a large pot.
- Brown sausage breaking it up into small pieces.
- Drain sausage and place back in pot.
- Add olive oil, garlic and parsley and sauté till garlic smells fragrant.
- Add the undrained cannellini beans .
- Season with sea salt, peppercorns and red pepper flakes to taste.
- Simmer while you cook the ditalini.
- Cook ditalini in salted water to preferred doneness.
- Add 1 cup of the pasta cooking water to the sausage and bean mixture.
- Drain pasta and add to the sausage and beans; stir well.
- Serve while hot topped with grated romano and parmesan cheeses.
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