Monday, February 14, 2011

Pasta e fagioli + sausage and veggies

2 chicken whiskey fennel sausages from the butchers, sliced
smidge of oil
1 leek, white parts sliced
1 medium-small fennel bulb, thinly sliced
1 celeriac, peeled and cut into 1-cm cubes
2 carrots, sliced in semicircles
6 criminis, coarsely chopped
6 oz spinach, chopped
1 T spicy Italian mix
1 can diced tomatoes + juice
1 can cannellini beans, rinsed
6 c broth (water + 2 not-chicken cubes)
1/2 c red wine
2 c macaroni

Brown the sausage in a large pot, adding just enough oil to prevent/reduce sticking. Working in order down the ingredients list, chop each vegetable in turn and add it to the pot, stirring after each addition. Add everything else, bring to a simmer, and cook until the macaroni is ready; at that point the celeriac was ready too. Serve with some baguette and the wine. Super easy and super tasty--happy valentines!

No comments:

Post a Comment