| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Italian |
March 1990 |
1 |
servings |
INGREDIENTS
| 1 |
lb |
Hot or sweet Italian sausage; casings removed |
| 1 |
lb |
Ground beef |
| 1 |
lg |
Onion; chopped |
| 4 |
|
Garlic cloves; chopped |
| 1 |
ts |
Dried oregano; crumbled |
| 1/2 |
ts |
Dried thyme; crumbled |
| 1 |
|
28 ounce can Italian plum tomatoes; drained, chopped |
| 2 |
tb |
Tomato paste |
| 1/4 |
ts |
Cayenne pepper |
| 1 |
|
15 ounce can kidney beans; rinsed, drained |
|
|
Salt and pepper |
| 1 |
lb |
Mostaccioli pasta; freshly cooked |
| 1/2 |
c |
Grated parmesan |
| 1/4 |
c |
Chopped fresh Italian parsley |
| 12 |
oz |
Fontina or provolone; grated |
INSTRUCTIONS
Preheat oven to 400F. Saute first 6 ingredients in heavy large saucepan
over medium-high heat until sausage and beef are brown, crumbling with
fork, about 5 minutes. Add tomatoes, tomato paste and cayenne and simmer 5
minutes, breaking up tomatoes with back of spoon. Add kidney beans and heat
through. Season with salt and pepper. Add mostaccioli, Parmesan and parsley
and toss to combine. Transfer to 9x13-inch baking dish. Sprinkle with
cheese. Bake until cheese melts, about 30 minutes.
Serves 8.
Bon Appetit March 1990
Converted by MC_Buster.
NOTES : Pasta Fazool is slang for the classic Italian pasta e fagioli
(pasta and beans). This recipe includes Italian sausage and beef along with
kidney beans and pasta. It's all topped with Fontina.
Converted by MM_Buster v2.0l.
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