Pasta with Borlotti Beans and Sausages

Pasta with Borlotti Beans and Sausages

By 23 June, 2019

This satisfying, filling dish is just the thing to warm and fill you up on a cold winter night. The addition of Italian-style pork, fennel and chilli sausages gives it a bit of punch.  Look for short pasta such as fusilli 3 colour (available from Harris Farm Markets), cavatelli, or penne rigate.
The recipe is from my Food Year (Simon & Schuster) cookbook.

  • Prep Time : 25 minutes
  • Cook Time : 40 minutes
  • Yield : 6



Heat the oil in a large frying pan, add the onion, carrot, celery and garlic and cook until softened.  Add the sausages and fry for a few minutes, breaking up the meat with a fork.  Add the tomatoes and cook over medium-low heat for about 15-20 minutes, stirring occasionally. Stir in herbs of choice and season to taste.  Add the beans along with some of the liquid and simmer for about 10 minutes, adding water (or a little white wine) if mixture is getting dry.
Meanwhile, cook the pasta in a large pot of boiling salted water, following manufacturers instructions.  Drain the pasta, reserving 1/2 cup of the pasta cooking water. Return pasta to pot, add reserved pasta cooking water and sausage-tomato mixture and toss to combine with a pasta spoon.
Serve in warm bowls sprinkled with freshly grated parmesan and chopped parsley.
Tip: remove the sausage skins by snipping the sausage at one end and squeezing the filling out between your thumb and forefinger. Make sure you break up any lumps with a fork.


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