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 m-w.com.
  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 Chow.com 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.