Fortuna Fagioli E Pasta Casserole
by Chef Lucque
by Chef Lucque
1 16-ounce package of pasta (perciatelli or fusilli)
2 medium-sized onion, diced
1 pound sweet Italian-sausages
1 pound hot or spicy Italian-sausages
45-60 ounces of canned red kidney beans, drained
1 pound hot or spicy Italian-sausages
45-60 ounces of canned red kidney beans, drained
1 28 ounce can of diced tomatoes
2 garlic clove, minced
4 tablespoons grated Parmesan cheese
1.5 teaspoons sugar
1.5 teaspoons oregano leaves
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EASY TO PREPARE
1. Cook pasta as the label directs; drain. Spoon the pasta into 6 quart casserole dish.
2. As you are preparing the pasta, in 12-inch skillet over medium heat, cook the sausages that have been cut into 1/2 inch slices. Add to the pasta.
3. Preheat oven to 350°F. In the drippings remaining in the sausage skillet, over medium heat, cook the onion and garlic until tender. Stir in the drained kidney beans, the tomatoes with their juices, Parmesan cheese, sugar, oregano, and 3/4 cup water; over high heat, heat to boiling. Reduce heat to low; cover and simmer 5 minutes.
4. Add kidney-beans to the pasta mixture in casserole, stirring gently to mix. Cover casserole and bake 50 to 55 minutes, until hot. Top with Parmesan cheese.
2. As you are preparing the pasta, in 12-inch skillet over medium heat, cook the sausages that have been cut into 1/2 inch slices. Add to the pasta.
3. Preheat oven to 350°F. In the drippings remaining in the sausage skillet, over medium heat, cook the onion and garlic until tender. Stir in the drained kidney beans, the tomatoes with their juices, Parmesan cheese, sugar, oregano, and 3/4 cup water; over high heat, heat to boiling. Reduce heat to low; cover and simmer 5 minutes.
4. Add kidney-beans to the pasta mixture in casserole, stirring gently to mix. Cover casserole and bake 50 to 55 minutes, until hot. Top with Parmesan cheese.
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Serves 8 with leftovers for all. Serve with a simple salad, using a garlic edged dressing.
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Tags: beauty, Invite Eight: A Dinner Date To Share Our Lives, laughter, life itsownself
June 15th, 2010 at 3:30 PM
Gordy, you-a make-a my mouth-a water w/this-a delicious-a disha!
June 15th, 2010 at 4:22 PM
Thanks J!
June 22nd, 2010 at 5:28 PM
This sounds GREAT – I’m making it tomorrow night.
Sabatino’s sausage of course!! RF
June 22nd, 2010 at 5:35 PM
Brilliant! Sabatino’s homemade Chicago style sausage is excellent. Click Here. If you can’t get to Newport Beach, California, we recommend your local butcher or meat market.