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Ingredients
- 1/2 c. dry lentils
- 2 Tbsp. extra-virgin extra virgin olive oil
- 1Â 1/2 c. minced red onion
- 4 x Italian sweet sausages - (abt 13 ounce) casings removed,
- Â Â and crumbled
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 3/4 c. dry red wine
- 12 ounce small pasta
- Â Â (such as conchiglie or possibly pennette)
- 2 ounce grated pecorino Romano cheese - (abt 3/4 c. packed)
- 3 Tbsp. finely-minced fresh Italian parsley
- Â Â Additional extra-virgin extra virgin olive oil
- Â Â Additional grated pecorino Romano cheese
Directions
- Cook lentils in small saucepan of boiling water till tender, stirring occasionally, about 20 min. Drain well; set aside.
- Heat 2 Tbsp. oil in heavy large skillet over medium-high heat. Add in onion and sausage; saute/fry till sausage is light brown, about 8 min. Add in wine and cook till almost all liquid evaporates, about 2 min. Stir in cooked lentils and cook till mix is heated through, about 3 min. Season to taste with salt and pepper.
- Meanwhile, cook pasta in large pot of boiling salted water till tender but still hard to bite, stirring occasionally. Drain well, reserving 1 c. pasta cooking water.
- Return cooked pasta to pot. Add in sausage-lentil mix, 3/4 c. cheese, and parsley and toss to coat. Add in sufficient reserved pasta cooking water to moisten. Season to taste with salt and pepper. Serve, passing additional extra virgin olive oil and grated cheese.
- This recipe yields 6 first-course or possibly 4 main-course servings.
- Comments: "For my son's birthday, I'd like to make a pasta, sausage, and lentil dish which we both ate during an Italian vacation," writes Miriam Scott of New York, New York. "We stayed at Locanda l'Elisa, located just south of Lucca in Tuscany. The hotel's greenhouse-like restaurant, the Gazebo, served the pasta dish which was so wonderful. Could you possibly track down the recipe "
- Adding some of the pasta's cooking water to this dish gives it a creamy quality.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 255g | |
| Recipe makes 4 servings | |
| Calories 585 | |
| Calories from Fat 125 | 21% |
| Total Fat 14.07g | 18% |
| Saturated Fat 3.26g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 14mg | 5% |
| Sodium 149mg | 6% |
| Potassium 625mg | 18% |
| Total Carbs 84.99g | 23% |
| Dietary Fiber 10.8g | 36% |
| Sugars 6.8g | 5% |
| Protein 20.58g | 33% |
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