Make a meal like the kind you might get in Tuscany Textures: A creamy, chunky sauce of pureed vegetables blankets penne pasta and Italian sausage.

Fast & Fresh

October 08, 1997|By Rita Calvert | Rita Calvert,SPECIAL TO THE SUN

Quick enough for a delectable throw-together family recipe, this pasta dish from the Tuscan town of Siena, Italy, brings together the most popular ingredients of the region. The texture of the sauce is most interesting for it is creamy, yet chunky. Part of the vegetables and liquid are pureed to create a creamy blanket while the rest is left to give texture.

Serve a simple green salad alongside and some biscotti cookies with a warmed fudge sauce to dip in.

Sienese pasta with sausage

Serves 6

2 cups cannellini beans

1 rib celery, finely sliced

1 large carrot, diced

1 small onion, diced

12 ounces Italian sausage, casing removed and meat finely chopped

1/2 cup dry white wine

2 cups diced plum (Roma) tomatoes

1 pound penne pasta

freshly grated Parmesan cheese

salt and pepper

1/4 cup Italian parsley, chopped

Put a large pot of salted water on to boil for the pasta.

In a large saucepan over medium-high heat, place the beans, celery, carrot and onion with just enough water to cover. Bring to a boil, lower heat and cover with a lid and cook about 12 minutes or until vegetables are tender. Puree 2/3 of this mixture, adding some of the cooking liquid to make a smooth sauce. Drain any water off the remaining third of vegetables and add the pureed sauce to them. Hold.

In a skillet over high heat, add the sausage and saute until brown. Drain off any fat and then pour in the wine, the vegetable mixture and the diced tomatoes. Hold while the pasta cooks.

Cook the pasta to al dente and then drain in a colander. Add to the pan of sausage and sauce. Toss with about 1/4 cup Parmesan cheese and then adjust salt and pepper. Serve topped with fresh parsley. Pass additional grated Parmesan.

Per serving: 431 calories, 6 grams saturated fat, 2 grams polyunsaturated fat, 44 grams complex carbohydrates

Pub Date: 10/08/97

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