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  • Writer's pictureRosangela Atte

Bowties With Spicy Italian Sausage, And Cannellini Beans

Updated: Apr 2, 2022

Farfalle is one of my favorite pasta shapes, and these Farfalle Rigate from @pastalamolisana from their Extra Di Lusso line are sooo good! I just love how they trap the sauce and how the pinched middle stays nice and extra al dente!

The spicy sausage and the buttery cannellini marry to form this luxurious, rich sauce that is so perfect for "la scarpetta!" For those of you who don't know what "scarpetta" means: it refers to the act of soaking up the leftover sauce on a plate using a piece of bread (pane) either held between the fingers or on the end of a fork.(

This sauce is so good, that sometimes I serve it on its own as a thick soup, or as I like to say: "stewp", a cross between a stew and a soup! Also perfect on polenta, rice, and crostini! Make it! Buon Appetito Amici!!


-3 spicy Italian sausages (casing removed)

-1 can cannellini beans

-1 cup crushed San Marzano tomatoes

-500 g farfalle/bowties

-1/4 cup EVOO

-1 shallot

-2 garlic cloves

-Fresh oregano and basil

-Salt to taste


Fill a pasta pot with water cover it and turn the heat on high. Heat up a large pan, take casings off of the sausages. Add EVOO and crumbled sausages to the hot pan. Break sausage further with a wooden spoon. Once the sausage is cooked, add minced shallot and garlic. Once they are soft, add the beans and some fresh oregano. Once starches from the beans thicken, add tomato, and salt. Cook for 10 minutes, and in the meantime cook your pasta until almost al dente. Add pasta to the sauce and finish cooking in the sauce until al dente and completely coated with sauce. Add fresh basil and turn the heat off. Add fresh arugula and grated Pecorino Romano and serve! Buon Appetito Amici!😋😘




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