In my search for new recipes to satisfy the kids’ requests, I wanted to try this somewhat alternative first course and I must admit that it was definitely appreciated. The fusilli with bean cream and sausage go well together and the pasta is enriched with this delicious legume sauce.

Difficulty: Easy
Cost: Cheap
Preparation time: 30 Minutes
Portions: 4 servings
Cooking methods: Stovetop
Cuisine: Italian

Ingredients

11 oz fusilli
8.8 oz fresh borlotti beans
1 small zucchini
1 small onion
1 clove garlic
to taste olive oil
1 celery (small stalk)
8.8 oz sausage
2 teaspoons coarse salt (level)
1 pinch fine salt
to taste Parmigiano Reggiano PDO (grated)

Preparation

Firstly, you need to remove the skin around the beans. This is a bit of a lengthy operation, but the cream will be smoother and more blended. To facilitate this operation, I recommend freezing the beans and taking them out at the time of use, letting them thaw in warm water. This way, the skin will come off very easily.
In a small pot, put about 3 1/3 cups of water and bring to a boil.
Add a level teaspoon of coarse salt and the “peeled” beans. Boil for about 20 minutes, checking that the beans are cooked.
Meanwhile, in a pan, add some oil, the garlic clove, grate the onion, zucchini, and celery, and cook for about 10 minutes, adding a pinch of salt.
Once the beans are cooked, remove them from the pot using a slotted spoon.
Put them directly in a mixer, together with the cooled vegetables, add 3/4 tablespoons of the bean cooking water, blend everything until you get a smooth and homogeneous cream.
Put plenty of water in a pot, once it boils, add a teaspoon of coarse salt and the fusilli.
Meanwhile, in a large pan, fry the sausage, which you will have removed from its casing and crumbled. Add the bean cream and mix well.
About 3 minutes before the cooking time, drain the pasta with a slotted spoon and place it directly in the pan with the sauce, mix and add the cooking water as it dries out.
Cook for a few minutes, if desired add grated Parmesan.