Gemelli with Tomato Sauce, White Beans, Fennel and Sausage

Gemelli with Tomato Sauce, White Beans, Fennel and Sausage

  • Preparation 30 min
  • Cooking 25 min
  • Servings 4

Categories

Ingredients

    • 3/4 lb (340g) gemelli or other short pasta
    • 1 fennel bulb, stalks removed, cut into thin wedges
    • 1 large onion, cut into thin wedges
    • 1/4 cup (60 ml) olive oil
    • 2 garlic cloves, finely chopped
    • 1/2 cup (125 ml) white wine
    • 3 cups (750 ml) tomato sauce
    • 1 can (14 oz/398 ml) white beans, rinsed and drained
    • 1/4 cup (10 g) fresh parsley, finely chopped
    • 4 Toulouse or Italian sausages, poached and cut in half lengthwise (optional)
    • Freshly grated Parmesan cheese, to taste

Preparation

Note from Ricardo

The legumes, and thus protein, in this recipe make it a complete meal. If desired, you can omit the sausage and increase the amount of beans. In rustic Italian cooking, legumes are often added to pasta sauce, as they are very economical.

Personal Note