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WIDE EGG NOODLES WITH RED KIDNEY BEAN SAUCE

BACON AND CHEESE

HOME > PASTA
Pappardelle al sugo di fagioli rossi
Preparation: medium-difficult
Serves 6

A complete and satisfying meal.

INGREDIENTS:
  • 1 15 1/2 oz cans red kidney beans, drained, rinsed
  • 2 cloves garlic, 1 whole, 1 chopped
  • 2 bay leaves, broken in half
  • 1 medium sized onion, chopped
  • 6 thick slices bacon, cut into thin strips
  • 1/4 cup freshly grated Parmesan cheese
  • 8 leaves fresh sage
  • 3 T olive oil
  • salt & freshly ground pepper
  • l lb fresh pasta, wide egg noodles, tagliatelle or fettucine (available in most markets in the cold food section)
  • 6 quarts water
OO Saucepan, frying pan, pasta pot, strainer.

METHOD:
  1. Cook beans, in water to cover along with 1 garlic clove for about 1/2 an hour. Add water as needed. Remove garlic clove.
  2. In another saucepan, sauté onion in olive oil till translucent.
  3. Add bacon, chopped garlic and sauté till onion golden.
  4. Puree 2/3 of the bean mixture with some of the cooking liquid in a blender or food processor.
  5. Add pureed beans along with remaining whole beans to the onion/bacon mixture.
  6. Salt and pepper to taste.
  7. Cook pasta.
  8. Remove and drain lightly, reserving 1/4 cup of cooking liquid.
  9. Place in a warm bowl along with the bean mixture, fresh sage leaves and Parmesan cheese.
  10. Combine well and serve. Add a tablespoon or two of the cooking liquid if pasta seems too dry.

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