Caputo’s Maltagliati e Fagioli (pasta & beans)

3 T olive oil
3 cloves garlic, sliced thinly
3 fresh sage leaves, chopped
1 sm onion, finely chopped
1 carrot, peeled and finely chopped
1 stalk celery, finely chopped
2 cups chicken stock
1 14 oz can borlotti beans
1/4 balsamic vinegar
1 lb fresh pasta sheets, cut irregularly
2 Italian sausages, cooked ans sliced, keep warn in aluminum foil in the oven until ready to use
1/4 cup fresh parsley, chopped
1 T fresh thyme, removed from the stem
1/2 cup Parmingiano Reggiano cheese, shredded

Heat the olive oil in a large skillet, add the garlic, sage, onion, carrot and celery. Saute until tender. Add the chicken stock and bring to a boil, cook until reduced by half. Add the beans and balsamic vinegar, heat through, about 3 minutes. Add the pasta cuts and stir well, heat through. Remove to a serving platter, place the sausage slices around the perimeter of the platter, sprinkle with the parsley, thyme and Parmgiano Reggiano chesse.

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