Name: Pasta Con Fagioli
Prep time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1/2 ts Sage; 1 c Onion finely chopped; 2/3 c Wine, white; 16 oz Italian tomatoes, peeled*; 1 tb Garlic; minced; 1 Bay leaf; 1 lb Fusilli; 1/2 ts Red pepper flakes; 1/2 lb Italian sausage, sweet; Parmesan; 2 tb Basil, fresh; chopped; 1 ts Tomato paste; Parsley chopped; 1/2 ts Rosemary, fresh; chopped; 1 cn Italian white beans; drained; Salt to taste; 1 ts Oregano

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INGREDIENTS

1/2 ts Sage
1 c Onion ; finely chopped
2/3 c Wine, white
16 oz Italian tomatoes, peeled*
1 tb Garlic; minced
1 Bay leaf
1 lb Fusilli
1/2 ts Red pepper flakes
1/2 lb Italian sausage, sweet
Parmesan
2 tb Basil, fresh; chopped
1 ts Tomato paste
Parsley ; chopped
1/2 ts Rosemary, fresh; chopped
1 cn Italian white beans; drained
Salt ; to taste
1 ts Oregano

Servings

INSTRUCTIONS

*Reserve liquid Peel and crumble sausage. Cook in a deep saucepan until it has changed color. If using a lean sausage, you may need to add a tablespoon of olive oil to the pan. Add the onions and garlic and saute until the onions are transparent. Add the wine and let simmer (not quite boiling) for a couple of minutes. Then add the tomatoes, bring to a boil, lower the heat, and add all herbs (except the parsley), tomato paste, pepper flakes, and canned beans, and let simmer while the pasta is cooking. Cook the pasta al dente, drain, and stir into the bean mixture. Toss in the parsley and stir again. Add the Parmesan very gradually, and stir more. Serve immediately. Petaluma Pete The Austin Chronicle

NOTES

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Pasta Con Fagioli

1/2 ts Sage 
1 c Onion finely chopped
2/3 c Wine, white 
16 oz Italian tomatoes, peeled* 
1 tb Garlic; minced 
1  Bay leaf 
1 lb Fusilli 
1/2 ts Red pepper flakes 
1/2 lb Italian sausage, sweet 
  Parmesan 
2 tb Basil, fresh; chopped 
1 ts Tomato paste 
  Parsley chopped
1/2 ts Rosemary, fresh; chopped 
1 cn Italian white beans; drained 
  Salt to taste
1 ts Oregano

*Reserve liquid    Peel and crumble sausage.  Cook in a deep saucepan until it has changed  color.  If using a lean sausage, you may need to add a tablespoon of olive  oil to the pan. Add the onions and garlic and saute until the onions are  transparent.  Add the wine and let simmer (not quite boiling) for a couple  of minutes.  Then add the tomatoes, bring to a boil, lower the heat, and  add all herbs (except the parsley), tomato paste, pepper flakes, and canned  beans, and let simmer while the pasta is cooking.    Cook the pasta al dente, drain, and stir into the bean mixture. Toss in the  parsley and stir again.  Add the Parmesan very gradually, and stir more.  Serve immediately.                                            Petaluma Pete                                          The Austin Chronicle

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Nutrition

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Serving Size: 1 Serving (409g)
Recipe Makes: 4 Servings

Calories: 591
Calories from Fat: 185 (31%)

Amt Per Serving		% DV

	Total Fat 20.5g	27 %
	Saturated Fat 6.8g	34 %
	Monounsaturated Fat 8.5g
	Polyunsanturated Fat 3.4g
Cholesterol 124.9mg		38 %
Sodium 482.9mg		17 %
Potassium 557.8mg		15 %
Total Carbohydrate 72.1g		21 %
	Dietary Fiber 1.9g	7 %
	Sugars, other 70.3g
Protein 22.1g		32 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 591

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