A classic in Italy, sausages and beans combines two simple ingredients that happen to work very well together.
- 50gr pasta
- 150gr chipolata sausages
- 1 onion, chopped
- 225gr canned white beans (drained and rinsed well)
- 1/4th tsp dried thyme
- 1/4th tsp dried rosemary
- 4 tbs cream (15% fat)
Serves 1 as part of the Budget Challenge
Cook the pasta al dente.
Heat a frying pan. Cut the sausages into 2-3cm (1 inch) pieces and bake on a high flame. When browned, turn the heat down and add the chopped onion.
Let the onion soften and then add the beans, thyme and rosemary. Heat for 2 minutes, then add the cream and season to taste with salt and pepper. Thicken briefly and then serve piping hot.