SPAGHETTINI WITH LAMB SAUSAGE RAGU

Sausage and beans it's a classic combination. But when you add whole wheat pasta, green peas and some chopped broccolini, the dish becomes a delightful experience.

Looking for some quality lamb sausage, I was lucky to find some at my local market.

You can use Merguez as well.

So, for the pasta I used Barilla Plus thin spaghetti, and before I cook them I broke them in half.

For thin spaghetti the cooking time is aprox. 7 minutes to be al dente.

Save a cup of water for the ragu (starchy water is good for sauces).

Cook the pasta and on the same time start to make the ragu.

All you need to have ready is :

1 lb of crumbled lamb sausage

1 can of red beans

2 oz of baby green peas

1 brunch of broccolini or mustard greens

4 tbs of olive oil

1` teaspoon of chopped garlic

1/2 tbs of Cayenne pepper

salt

In a sauce pan, heat up the oil, then add the sausage and the garlic, stirring with a wooden spoon for few minutes until golden brown, then add the drained and rinsed beans and the chopped broccolini .

Cook until the broccoli start getting soft, while you are keep adding the water from the pasta pot.

Add the Cayenne pepper and the salt , then the pasta.

Cook together the pasta with the ragu for 5 more minutes.

Remove the pot from the stove, and transfer the pasta into a bowl.

Serve immediately, and no cheese please.

With this dish I had a bottle of beautiful Austrian wine Pannobile 2004 ,Nittnaus Neusiedlersee, which was a great compliment for the pasta.

This is a barrique aged blend of Zweugektm and Blaufrankisch .

Dark ruby red, complex nose of dark fruits, (cherries and berries), spice, balanced, long finish.

Enjoy, and post your comments please.