Path: swen.emba.uvm.edu!banzai!news-out.internetmci.com!newsfeed.internetmci.com!feeder.chicago.cic.net!arclight.uoregon.edu!su-news-hub1.bbnplanet.com!cpk-news-hub1.bbnplanet.com!news.bbnplanet.com!dispatch.news.demon.net!demon!mail2news.demon.co.uk!alexr.co.uk!not-for-mail From: curmudgn@flash.net (Sam Waring) Newsgroups: rec.food.recipes Subject: Pasta e fagioli Followup-To: poster Date: Mon, 14 Apr 1997 20:49:36 GMT Sender: Mark Alexander Approved: Mark Alexander Message-ID: Reply-To: curmudgn@flash.net X-Mail2News-User: curmudgn@flash.net X-Mail2News-Path: redtape.lewisham.gov.uk!alexr.idiscover.co.uk In-Reply-To: <5iis6l$bc8$1@mack.rt66.com> Lines: 58 In article <5iis6l$bc8$1@mack.rt66.com>, 103017.1133 said this about that: > Just read through posting guidelines. I'm interested in a recipe for > Pasta Fagioli which will taste like the Olive Garden recipe. MMMMM----- Recipe via Meal-Master (tm) v8.04 Title: PASTA E FAGIOLI (Pastafazool) Categories: Pasta, Italian Yield: 4 servings 15 oz Italian white beans; drained 1/2 lb Italian sausage, sweet 1 c Onion; finely chopped 1 T Garlic; minced 2/3 c Wine, white 16 oz Italian tomatoes, peeled -& liquid reserved 1 Bay leaf 1 ts Oregano 1/2 ts Sage 1/2 ts Rosemary, fresh; chopped 2 T Basil, fresh; chopped 1 ts Tomato paste 1/2 ts Red pepper flakes Salt; to taste 1 lb Fusilli Parmesan Parsley; chopped 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 saut‚ 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 (Ed Ward) The Austin Chronicle MMMMM -- Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article which is now available on line: http://www.duke.edu/~tfdpress/rfrpost.html. Recipes/articles go to recipes@rt66.com; requests go to cocina@mbay.net; questions/comments go to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.