marcella

Adapted from Marcella Cucina. Eataly sells Alfetra Vesuvio pasta, which is delicious, online. When I run out of my stash of the good stuff, I'll return to using my favorites from my local supermarket — Barilla or DeCecco gemelli or orecchiette.

Marcella Hazan Tomato Sauce with White Wine &amp; Parsley

olive oil

finely chopped white or yellow onion

garlic,

parsley

white wine

chili flakes

kosher salt

sausage

short pasta

Parmigiano Reggiano

Place the olive oil in a medium-sized saucepan with the onions and sauté on medium until pale gold — you&#8217;re not trying to brown the onions here; you just want to sweat the onions. Add the garlic and cook just a few seconds until you smell its aroma. Add the parsley, stir once or twice, and then add the wine. Let it simmer for a couple of minutes until the alcohol smell dissipates.

Add the tomatoes, the crushed chili flakes and a generous pinch of salt, and cook at a steady simmer, until the fat begins to separate from the sauce (see note below*), about 20 minutes.

Meanwhile, brown the sausage in a large skillet until cooked through.

Bring a large pot of water to a boil. Cook your pasta al dente. Drain, reserving some of the pasta cooking liquid only if you&#8217;ve made the sauce in advance and are reheating it to toss with pasta.

Place pasta in a large serving bowl. Toss with enough sauce to coat. Fold in sausage (if using). Sprinkle with some more parsley (optional). Pass cheese on the side.

Bean soaking method: Cook's Illustrated The Science of Good Cooking. 

Stewy Beans adapted from Marcella Hazan's Essentials of Classic Italian Cooking (In the book, the recipe is called "White Bean Soup with Garlic and Parlsey")

This is a half recipe, so if you wish to make more, double the quantities keeping the cup of water/stock the same. Marcella adds parsley (no sage) to her beans, so if that sounds nice, go for it — she adds the parsley at the very end. She also purées a half cup of the beans through a food mill. I find this step unnecessary because the beans break down on their own.

Marcella Hazan's White Beans with Garlic and Sage

salt

water

lb. dried white beans,

onion,

thyme

bay leaf

sage,

white beans, drained

salt and pepper

water, chicken stock

bread

Soaking and cooking the beans:Dissolve the 3 tablespoons of salt into the water. Add the beans and soak for 8 to 24 hours. Drain, rinse and place in a pot with the onion, thyme, garlic, bay leaf and remaining teaspoon of salt. Cover with water by three inches. Bring to a boil, then lower heat and cook at the gentlest simmer for about 45 minutes or until the beans are cooked through. Let beans cool in their cooking liquid. Discard thyme sprigs, bay leaf, and onion. Store beans in their cooking liquid.

Making the stewed beans: Place the oil and chopped garlic (and sage bundle if using) in a soup pot and turn the heat to medium. Cook the garlic, stirring it until it becomes colored a very pale gold.

Add the beans, a pinch of salt (I added about ½ teaspoon kosher salt, but you may want less), and a few grindings of pepper. Turn the heat to low, cover and simmer gently for 5 to 6 minutes.

Uncover, add the cup of water or stock and simmer for another 6 to 8 minutes or until some of the beans have broken down and turned the broth creamy. Taste, and correct for salt and pepper. Turn off the heat. Note: If the bean liquid thickens up too much, add water or stock as needed to thin it out. If you make this ahead and plan on reheating, you most likely will need to thin with water or stock. Taste again, and correct seasoning as needed.

Place toasted bread into soup bowls. Ladle beans over top. Shave cheese over top.

Good recipe.  I cooked Rancho Gordo brined beans in my Instant Pot for 7 minutes on manual and did a natural release--may decrease time in the future, since RG beans are relatively fresh.  For IP, just need to cover beans fully with water.  I stewed the beans on the stovetop and used bean liquor instead of broth, adding some no chix-stock powder (could also use something like Better than Bouillon No Chicken Base).

Hi Alexandra,

I have been enjoying your recipes for quite some time, and really appreciate your blog.

Also, you are a great writer! Your posts are always a joy to read (and you can definitely see that you put in a lot of effort and care to craft blog posts just right, as you do with the recipes themselves). And, your subtle humor... well it's very refreshing.

Keep up the good work :)
Anna

I love making these.  Have you tried this with your instant pot?  If not - do you have a favorite instant pot bean recipe?  I went crazy w Rancho Gordo purchases and have a ton of beans to cook!  :) Not a bad problem to have!

The technique works - my beans are fresh as I grow them myself, but this makes a better pot of beans - seasoned throughout and cooking up uniformly.      It works on all of the beans I grow.  And Marcell's recipe is perfect.

I’ve made this soup at least a dozen times. Trying to go meatless for a week so am planning on brining tonight and making tomorrow. I’d love to add Kale to this batch. At which step would you add kale? Should I precook to prevent soup from turning a little green? 
Love your site. 👍🏻

I have tried this recipe twice.  Everyone loved the results.

I've never understood the controversy with salt in beans.  Beans always break down and have tender skin with cooking.  I've always salted while cooking or even soaking.  Love beans and eat many varieties! This is a great one if you do, too.

Where did you find the book with that cover.  There are many updated versions with different covers so its hard to figure out which book to get.

I loved this recipe. Both parents grew up on farms that grew beans so I ate a lot of baked bean sandwiches growing up. I don’t do that anymore because of all the sugar. This is a delicious and heathy replacement on homemade sourdough. Thank for this recipe and all the others you post.

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