Pasta with beans, pechenitsa and wild fennel
For lovers of pasta and beans - a great and quick recipe.
Preparation steps
- in a wide pan in which you will season the pasta, pour olive oil, add chopped red onion, a little hot pepper and start simmering for just a few minutes
- add the chopped pechenitsa to small pieces and fry it, mixing all the ingredients until the sausage is baked. Then pour in a little white wine, stir and wait for the alcohol to evaporate
- add young beans, sliced young garlic and continue to simmer, covered, occasionally adding a little water until the beans soften
- meanwhile cut a cross into the tomatoes at the bottom, soak them in hot water, take them out and peel them. Remove seeds and water, and cut into small pieces. When the beans have softened add them and continue to simmer for another five minutes until a juicy sauce is formed.
- chop wild fennel (make sure to use only the leaves) and add to the already prepared sauce
- cook the pasta al dente, strain it (save 2-3 tablespoons of water) and put it in the pan with the sauce. Return to the heat, add the cooking water and start mixing the pasta and sauce. Add freshly grated cheese and beat a little more to soak everything together
- take out on plates, pour on top with a little good olive oil and - eat right away!
Serving
Instead of pechenitsa, you can use meaty smoked bacon, which should be cut into strips. If you do not have wild fennel, which normally kisses perfectly with all young legumes, fresh basil can also be used. A few mint leaves will give a particularly good taste, which will give this recipe Sicilian flavors. The stated quantities, more precisely the ratios of sauce and pasta, should definitely be respected if you want this dish to be flawless. If the bob is no longer young and has a soft skin, it should be removed. All you have to do is put the grains in boiling water for a moment, strain them, rinse with cold water and just squeeze - the skin will fall off on its own. The picture shows paccheri, a famous pasta from the south of Italy, but any short pasta will come in handy - penne, bows or our Istrian šurle.
