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2 15- to 16-ounce cans
garbanzo beans (chickpeas)
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2 tablespoons olive oil
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1 pound Italian hot sausages,
casings removed
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4 teaspoons chopped fresh
rosemary
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2 large garlic cloves,
chopped
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1/4 teaspoon dried crushed
red pepper
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1/4 cup tomato paste
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5 cups canned low-salt
chicken broth
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8 ounces (about 2 1/3 cups)
rotelli or other small pasta
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1 1/2 cups grated Romano
cheese
Strain liquid from canned beans
into blender. Add 1 cup beans and puree until
smooth. Heat oil in large pot over medium heat.
Add sausages, rosemary, garlic, and crushed red
pepper. Sauté until sausages are cooked through,
breaking up with fork, about 8 minutes. Mix in
tomato paste. Add bean puree, remaining beans,
broth, and pasta. Simmer until pasta is tender
and mixture is thick, stirring occasionally,
about 30 minutes. Mix in 1/4 cup cheese. Season
with salt and pepper. Serve, passing remaining 1
1/4 cups cheese.
Makes 4 to 6 (main course) servings. |
