Strozzapreti with Beetle Beans and Salsicce

Soak the beetle beans overnight. The next day, put fresh salted water in a pot, add the onion and cook the strained beans in it for about 40 minutes until soft. Let the beans cool in the stock and then drain. Slice the garlic cloves and sauté them in olive oil. Pour in tomato sauce, add the cooked beans and bring everything to a boil. Meanwhile, cook the pasta in salted water until al dente, strain and add immediately to the sauce. Cut the peeled salsicce into strips and add to the pasta. Season with salt and pepper. Finally, sprinkle with Parmesan cheese and chopped parsley and mix again vigorously.

Preparation Tip:

COOKING TIME: Strozzapreti about 8-13 minutes depending on thickness and type (follow instructions!), Beetle Beans about 40 minutes.

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