Pasta asciutta rustica


1/2 lb pancetta, cut to small strips
2 lbs sweet italian sausage
1/3 cup olive oil
6 cloves garlic, crushed
1 medium onion, finely chopped
1 leek, cut in small dice
1/4 cup parsley, chopped
1 carrot, cut in thin rounds
1 turnip, diced
2 tsp basil
salt and pepper, to taste
1 1/4 lbs canned italian plum tomatoes
2 zucchini, cut in thin slices
1/4 cup butter

3/4 lb canned red or white kidney beans, drained and rinsed
1/2 medium cabbage, shredded
1 lb rigatoni
1/2 cup parmesan cheese, freshly grated

How to prepare

Cut the pancetta into small pieces and cook in a small skillet until the fat is rendered. Remove to paper towels. Prick the sausages, put in a skillet, and cover with water. Bring to a boil. Pour off the water and either broil the sausages or cook them slowly in the skillet over medium-low heat until nicely browned. Slice sausages and remove to paper towels. Heat the olive oil in a large skillet. Add the garlic, onion, leek and parsley, and saut

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