Tagliatelle e Fagioli

Servings: 3

Preparation Time: 10 minutes

Start to Finish Time: 20 minutes

• Ingredients

  • 250 grams Aurora Le Tagliatelle egg pasta

  • 1 398ml can Aurora Romano Beans, drained and rinsed

  • 2 tablespoons Aurora Extra Virgin Olive Oil

  • 1 onion, finely chopped

  • 1 carrot, finely chopped

  • 2 stalks celery, finely chopped

  • 2 cloves garlic, minced

  • 1/3 cup Tutto Calabria Nduja Sausage Spread

  • 1/4 cup white wine

  • Aurora Coarse Sea Salt

  • Frantoi Cutrere Premiere Extra Virgin Olive Oil, to finish

  • fresh parsley, for garnish

  • freshly grated Parmigiano cheese, for garnish

• Directions

  Start to Finish Time: 20 minutes

  Bring a large pot of salted water to a boil.

  Heat the 2 tablespoons of Aurora olive oil over medium high heat in a large sauté pan with a lid. Cook the onion, carrot, celery and garlic for 2-3 minutes.

  Add in the Nduja spread and mix it into the vegetables for a couple of minutes.

  Toss in the Romano beans and continue to cook for another minute then slowly pour in the wine.

  Once all the wine has evaporated, add a cup of the boiling water to the pan and cover. Lower heat to medium.

  Cook the pasta for 4 minutes, then transfer to the sauté pan. Add a ladle of pasta water and toss to combine. Continue cooking with the beans for another 1-2 minutes, adding more pasta water if needed.

  Transfer to serving platter. Finish by drizzling with Frantoi Cutrere EVOO and garnishing with the parsley and Parmigiano.

  Enjoy!

  Serving Ideas: The perfect weeknight dinner!