Pasta Fa-Ghoul

Tonight I’m making Jenny’s Pasta Fa-Ghoul, so named because:

  1. I think it’s funny.
  2. It’s delicious in the fall around Halloween.
  3. I have trouble consistently spelling “fagioli” correctly unaided by
  4. Traditional fagioli is meatless, but come on.

I’m sure I’ve posted this recipe before, but it’s so delicious and easy it shouldn’t ever be lost.

Pasta Fa-Ghoul

1 T olive oil
6 oz hot Italian turkey sausage (two links, usually)
1.5 T minced garlic
1 c water
1 16-oz can chicken broth
1 8-oz can tomato sauce
1 c uncooked pasta (something small!)
1.5 c grated romano, divided
1.5 t oregano
.25 t salt
.25 t white pepper (but Jenny hates it, so leave it out or use black)
1 15-oz can white beans (drained)
1 15-oz can red kidney beans (drained)
crushed red pepper flakes

Heat the oil. Saute the garlic and turkey until they’re brown. Add the water, broth, and tomato sauce. Bring to a boil. Stir in the pasta, .25 cup of cheese, oregano, salt, pepper, and beans. Return to a boil. Cover and let simmer eight minutes (until the pasta’s done). Let stand for five minutes. Sprinkle on the rest of the cheese. Garnish each serving with red pepper.

I typically double the recipe because the leftovers are outstanding. The pasta gets extra soft, and it takes on a quality not unlike a delicious, grown-up Chef Boyardee treat. And my feeling is that if can make the casserole respectable, I can make my own beef-a-roni.

I know that seems like an oxymoron, but I know you loved it when you were little. Don’t lie to me.