Italian
Pasta Salsiccia e Fagioli
by Federico Fusca Chef · 332K subscribers on YouTube
A rustic builder-style pasta with sausages and borlotti beans, simmered with tomato concentrate and beer for a hearty, flavorful sauce.
- Servings
- 4
- Difficulty
- easy
Ingredients
11 items- 1000 gRigatoni
- 3 pcsGarlic
- Extra Virgin Olive OilTo taste (q.b.)
- SaltTo taste
- Black PepperTo taste
- 4 pcsSausage (Frozen or Fresh)Approx. 400g total
- 200 gBorlotti Beans (Cooked)Cooked weight; reserve cooking water
- 50 gTomato Paste
- 1 pcsBeer (Pale or Amber)1 bottle or can (330 ml)
- Chili Pepper (Optional)(optional) — To taste, flakes or fresh
- Bean Cooking Water(optional) — A splash, from cooking beans or pasta water
Method
- Pre-cook borlotti beans until tender (or use canned). Reserve some cooking water.
- In a large pan, heat olive oil and fry 3 crushed garlic cloves until golden.
- Add the cooked borlotti beans, season with salt and pepper, add a splash of bean cooking water, 50g of tomato concentrate, and chili flakes (optional). Stir and simmer for a few minutes.
- Remove the casings from 4 sausages and crumble the meat into the pan. Brown the sausage, breaking it up.
- Pour in 1 beer (lager or ale) and let it cook until the alcohol evaporates and the sauce thickens slightly.
- Meanwhile, cook 1 kg of rigatoni in salted boiling water until al dente. Drain, reserving some pasta water.
- Add the drained pasta to the sausage and bean sauce. Toss vigorously over medium heat, adding a little pasta water if needed to create a creamy emulsion.
- Serve immediately, garnished with extra black pepper if desired.
Federico Fusca Chef
Home cook332K subscribers on YouTube256.5M total channel viewsSono Federico Fusca. Cucina italiana godereccia, ignorante e senza compromessi🔥 Ricette vere, creme illegali e piatti che spaccano. 👉 Iscriviti se ami mangiare sul serio.
