Pasta e fagioli con salsiccia
Happy New Year!
Sud Forno Executive Chef Giovanna Alonzi and Terroni Queen Wine Director Graeme Moore continue their monthly collaboration, pairing wine and food with intention. Drawing from Terroni favourites and seasonal inspirations, each recipe is grounded in Italian tradition and meant to be enjoyed at your own table.
Enjoy this month's perfect pairing for Agostino Pavia Barbera d'Asti Superiore 'Moliss' DOCG featured in the 6-bottle mixed and 4-bottle red case for January 2026.
Recipe curated by Sud Forno Executive Chef Giovanna Alonzi.
Pasta e fagioli con salsiccia
Pasta with Beans and Sausage
Serves 4
Prep: 15 min (+ bean soaking if using dry)
Cook: 25 min
Ingredients
- 200 g Italian sausage (no casing)
- 250 g small pasta (ditalini, tubetti, or a mix of leftover pantry pasta)
- 280 g precooked white navy beans (or 0.6 lb dry beans, see note)
- 1 shallot, finely chopped
- 1 garlic clove, minced
- 1 small fresh chilli, finely chopped
- 1 small bunch fresh rosemary
- 4 tbsp extra-virgin olive oil
- 100 ml dry white wine
- Salt and freshly ground black pepper
- Freshly grated Parmigiano Reggiano, for serving
For dry beans (if not using precooked):
- 0.6 lb (280 g) dry white navy beans
- 1 tbsp EVOO
- 1 garlic clove
- 1 small sprig of rosemary
Method
- If using dry beans: Soak them in cold water for 12 hours. Drain, rinse, and place in a small pot with 1 tbsp EVOO, garlic, and rosemary. Cover with cold water, bring to a boil, then simmer, covered, until tender, about 40 minutes. Season with salt and pepper and set aside. (Or just grab precooked beans—it’s totally fine.)
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta very al dente, drain, and set aside.
- Start the sauce: Heat 4 tbsp olive oil in a large, deep skillet over medium heat. Add the shallot, garlic, chili, and rosemary; sauté until fragrant, about 2 minutes.
- Brown the sausage: Add the crumbled sausage and cook until lightly browned. Deglaze the pan with white wine, letting it reduce slightly.
- Add the beans: Stir in the precooked beans and warm gently, letting the flavours meld.
- Toss in the al dente pasta and cook together for 1–2 minutes. Taste and season with salt and pepper.
- Divide among bowls and finish generously with grated Parmigiano Reggiano.
Buon Appetito!
