Monday, February 2, 2015

Medium Shells with Sweet Sausage, Pancetta, and Cannelloni Beans


This is another 5 star recipe from my man Kenny Polcari. Every recipe I have tried of his has been incredible, and this one is no different. It starts as a soup, but thickens to a stew, then you cook the pasta in the stew and it soaks up all the flavor and it becomes a thick pasta sauce type dish. LOVED IT. His recipes are sometimes hard because he doesn't specify amounts, so here's what I did, but do what works for you!

  • 2 cans cannelloni beans
  • 4 cloves garlic, mince
  • Thick cut 1 lb. pancetta (cut into small cubes) - (I might use bacon next time to make this more crispy)
  • 2 lb. sweet Italian sausage, removed from casing
  • Large onion, sliced
  • 3 T. olive oil
  • 2 c. broth (veggie/chicken/beef)
  • 1 c. water
  • S&P
  • Finely chopped parsley
  • Fresh grated Parmiagiano cheese
  • 1 box medium shells

  1. In a saucepan over medium high heat, add olive oil and garlic and saute for about 4 minutes
  2. Add sliced onion and saute until soft and translucent
  3. Add in pancetta and sausage and allow to brown. Use a spoon to break the sausage up
  4. Add in the beans (plus juice)
  5. Add broth and water
  6. Let simmer on the stove for 15 minutes, stirring occasionally
  7. Bring to a boil
  8. Toss in shells, and cook about 8 minutes
  9. Served topped with parsley and cheese 
Loved this! Enjoy!


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