Campanelle Pasta with Sausage and Beans


  • 1 head of garlic, left whole, plus 2 garlic cloves thinly sliced
  • 2 cups chicken stock or broth
  • 1 lb campanelle (bell-shaped pasta), rotini (corkscrew pasta), or medium shells
  • ¼ cup chopped fresh flat-leaf parsley
  • ¼ cup chopped fresh basil
  • ½ oz finely grated Pecorino Romano
  • (¼ cup)
  • + 5 more ingredients
    • 2 tablespoons olive oil
    • ½ lb fresh sweet Italian sausage, casings discarded
    • ½ cup thinly sliced shallot
    • 1/8 teaspoon dried hot red pepper flakes
    • 1 (15- to 19-oz) can small white beans, drained and rinsed

1. Preheat oven to 400°F. 2. Cut off and discard top of garlic head to expose cloves, then wrap head in foil and roast in middle of oven until cloves are tender, about 45 minutes. Open foil carefully and cool to warm. Squeeze garlic from skins into a small bowl, then mash to a paste with a fork....

View full recipe at SpringPad


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