Sagne and lentils is a typical dish from Abruzzo that is often cooked during winter.
The lentils combined with homemade fresh pasta… for an idea, you make fettuccine and cut them into pieces to obtain the typical ‘sagne’.
Usually, they are prepared without eggs, but for the less experienced, I recommend using a basic homemade pasta dough to achieve a great result.
A traditional Italian dish, rustic and flavorful, a combination in a dish full of flavor.
One of the soups I absolutely love the most, I often make sagne with chickpeas as well. Let’s just say that in the area of Abruzzo where I was born, sagne ‘are a serious matter’ haha and loved by everyone.
If you make this or other recipes on my blog, send me the photo; if you’d like, I’ll post it on my Facebook page with your name.
Approx. 240 kcal per person
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 30 Minutes
- Portions: 4 People
- Cooking methods: Slow Cooking
- Cuisine: Regional Italian
- Region: Abruzzo
- Seasonality: Winter, All Seasons
Ingredients for Making Sagne and Lentils
- 1 egg (Optional – If not using the egg, add 3 1/2 tablespoons of water)
- 3/4 cup all-purpose flour
- 12 1/3 oz red lentils (dried)
- 2 tablespoons extra virgin olive oil
- 1 clove garlic
- to taste salt
- 2/3 cup tomato sauce
Tools
- 2 Pots pot
Preparation of Sagne and Lentils
Make the pasta by combining the eggs or water with the flour and a pinch of salt, form a dough ball and roll out thick sheets using a pasta machine.
Then cut into fettuccine and then with a knife into pieces about 1 inch long and dust with flour to prevent sticking.
Soak the lentils for 30 minutes (if you have time, otherwise just wash and drain them) put them in a tall pot after rinsing them well, add enough water to cover them by about 1-2 inches.
Separately, sauté 2 tablespoons of extra virgin olive oil with the garlic clove, then add it to the lentils, season with salt, add the tomato sauce and cook for about 30 minutes checking the cooking.
They should not be too soft.
In the meantime, bring another pot with water to a boil, add salt, and pour in the sagne, trying to remove the flour, cook them halfway through.
When the sagne have reached the right consistency and are still al dente, drain them using a colander (or place them in the lentils with a slotted spoon) and combine them with the lentils to finish cooking.
