Thursday, October 29, 2009

Pasta, Sausage and Bean Ragout

It was rainy and cold the other day and just the kids and I for supper. I was hankering for Butternut Squash Bisque, but didn't really want to make it without Curtis being here and I didn't know how well the kids would eat it. I searched for something more kid friendly and found this. It was a winner. Both kids loved and even wanted to eat the ragout (pronounced ragu) next day for lunch.

I changed up the recipe a little. The original recipe called for 6 oz of spinach. I don't have spinach. I have lots and lots of arugula in my fridge. Curtis ended up making it home for supper and I experimented with the arugula for our ragout. In the bottom of the bowl, I placed some coarsely torn arugula leaves. I topped it with the hot soup and then tossed it to help wilt the arugula. It was wonderful. I am pleased to have found a soup I can use arugula in. It added to the flavor and used a lot (you can use as much or as little arugula as you want).

Pasta, Sausage, and Bean Ragout
adapted from Bon Appetit

2 T olive oil
1 lg onion, diced
4 garlic cloves, minced
1 lb mild bulk Italian sausage
1 (28-oz) can diced tomatoes (with juice)
4 c chicken stock
1 (15-oz) can cannellini beans, drained
1 1/2 c fresh basil, chopped
2 t dried oregano
1/4 t dried crushed red pepper (optional)
1/2 c elbow macaroni
1/2 - 1 c per serving of coarsely torn arugula
1/3 c Parmesan cheese, grated

Heat oil in a large soup pot over medium-high heat. Add onion and garlic and saute 6 minutes. Add sausage and saute until brown, breaking up sausage, about 5 minutes. Add tomatoes (with juice), broth, beans, 1 c basil, oregano, and dried crushed red pepper. Simmer 15 minutes to blend flavors, stirring occasionally. Add pasta and cook uncovered until tender, but still firm to bite, about 10 - 15 more minutes. Mix in 1/3 c cheese and remaining 1/2 c basil. Season with salt and pepper. To serve, put torn arugula leaves in bottom of soup bowl. Ladle ragout into bowls and gently toss with arugula. Top with additional cheese if desired.

1 comment:

Biz said...

Tried this recipe last night, but used spinach instead. K said he got to excited about the dish b/c he got a stomach ache from eating so much. Good the next day as well although less soupy.