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Campanelle Pasta With Sausage And Beans
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Submitted by:
Chris |
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The Campanelle Pasta With Sausage And Beans Is A Anytime Meal. It Is A Great Meal During A Sunday Football Game. It Is A Mixture Of Sausage, Basil, Garlic, Shallot. |
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INGREDIENTS:
- 1 whole , Garlic Clove
- 2 whole , Garlic Cloves Thinly Sliced
- 2 teaspoon(s) , Olive Oil
- 1/2 pound(s) , Fresh Sweet Italian Sausage
- 1/2 cup(s) , Shallot Thinly Sliced
- 1/8 teaspoon(s) , Dried Hot Red Pepper Flakes
- 1 can(s) , Tomatoes Diced
- 1 can(s) , Small White Beans Drained And Rinsed
- 2 cup(s) , Chicken Stock Or Broth
- 1 pound(s) , Campanelle Rotini
- 1/4 cup(s) , Fresh Flat-Leaf Parsley Chopped
- 1/4 cup(s) , Fresh Basil Chopped
- 1/2 ounces , Pecorino Romano Finely Grated
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| Instructions: |
Preheat oven to 400°F.
Cut off and discard top of garlic head to expose cloves, then wrap head in foil and roast in middle of oven until cloves are tender, about 45 minutes. Open foil carefully and cool to warm. Squeeze garlic from skins into a small bowl, then mash to a paste with a fork.
Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook sausage, stirring and breaking up large pieces, until browned, about 4 minutes. Add sliced garlic, shallot, and red pepper flakes and cook, stirring occasionally, until shallot is pale golden, about 2 minutes. Stir in tomatoes, beans, garlic paste, and stock and simmer, uncovered, stirring occasionally, until slightly thickened and reduced by half, 15 to 20 minutes. |
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