Tagliatelle and Beans
Tagliatelle e Fagioli
Tagliatelle fresh with borlotti beans, Italian sausage And pork rinds in a rustic and soft sauce.
The tagliatelle and beans are a first course Hearty, designed for a rustic yet satisfying lunch. Fresh pasta offers a tender texture and an ideal surface for holding the sauce, while borlotti beans add a creamy note and a fuller texture. Italian sausage And pork rinds make the sauce intense, adding flavour and depth, while the soffritto The garlic and onion enhance the flavor without overpowering the other ingredients. The uniqueness of this dish lies in the balance between rusticity and softness: part of the beans are pureed to naturally bind the sauce, which should still remain fluid and abundant. This recipe is part of the Italian culinary tradition. It's a complete and low-calorie dish, best served freshly dressed, when the pasta absorbs the sauce while maintaining a pleasant consistency.
Instructions
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8 steps · natural Italian voice
Soak the beans
360 minPlace the dried borlotti beans in a bowl, cover them with plenty of cold water, and let them soak for 6-12 hours, depending on their harvest date. They should be rehydrated and visibly plumper. Drain them carefully before cooking.
Cook the beans
25 minPour the drained beans into a pot of abundant boiling salted water and cook for 25-30 minutes. Maintain a steady boil and check for doneness by tasting one: it should be tender in the center, without completely falling apart. Reserve the cooking water, which will be used to adjust the consistency of the sauce.
Prepare the soffritto
Finely chop the garlic and onion, then mince them gently sauté in extra virgin olive oil in a saucepanKeep the heat moderate and stir until the onion becomes translucent and the garlic aroma is evident, avoiding darkening or burning the aromas.
Brown the Italian sausage
Crumble the Italian sausages directly into the saucepan and add the chopped parsley. Brown everything, stirring, until the meat changes color evenly and a light aromatic base forms on the bottom. Italian sausage It must be well cooked and fragrant, without leaving any raw parts.
Combine tomato and pork rinds
Add the tomato paste and dilute it with the cooking water of the beans, mixing until you obtain a smooth base. Combine the pork rinds already boiled and degreased, then let the sauce cook until the liquid is almost completely reduced and the sauce appears concentrated, but still soft.
Thicken with beans
Take a quarter of the cooked beans and pass them through a potato ricer to obtain a smooth cream. Incorporate it into the saucepan and finish cooking, stirring until the sauce thickens and becomes more uniform. Maintain a smooth consistency, suitable for wrapping pasta.
Cook the tagliatelle
Bring to a boil plenty of salted water and cook the tagliatelle Fresh. Drain them when cooked and still firm, avoiding letting them dry out. The pasta should maintain a moist surface, ready to absorb the sauce without breaking.
Season and serve
Transfer the tagliatelle in the abundant seasoning and mix gently to distribute Italian sausage, beans, and cream. If necessary, adjust the thickness with a little of the bean cooking water: the sauce should remain soft and enveloping, not thick. Serve immediately, piping hot.
Chef's Tips
The editorial staff recommends keeping the dressing soft and fluid: blend only a quarter of the beans and gradually add their water, so that the sauce envelops the tagliatelle without becoming too thick.
Ingredients
- Ingredients for 4 people
- (14.11 oz) 400 g of tagliatelle fresh
- (5.29 oz) 150 g dried borlotti beans
- (3.53 oz) 100 g of Italian sausages
- (3.53 oz) 100 g of pork rinds
- (2.12 oz) 60 g extra virgin olive oil
- (1 tbsp) 1 tablespoon Of tomato paste
- 2 cloves of garlic, ½ onion
- parsley salt
Can't find it in the US?
- Italian sausageMost US supermarkets
Mild (sweet) Italian sausage
Or: Plain fresh pork sausage for northern Italian recipes
American Italian sausage contains fennel seed.
- pork rindInternational markets
Fresh pork skin from Latin or Asian markets
Or: A piece of skin-on salt pork, or a pig's foot
⚠️ Automatic ingredient-based detection. Always check product labels.
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