Pasta, Noodles and Rice Recipes - Tagliatelle with Borlotti and Sage Recipe

Ingredients

Serve 4

• 3 tablespoons olive oil

• 75 g/3 oz smoked bacon, rinded and cubed

• 1 onion, finely chopped

• 5 sage leaves, plus extra to garnish

• 250 g/8 oz can borlotti beans

• 2 tablespoons Chicken Stock or water

• 1/2 teaspoon flour

• 1 tablespoon tomato puree

• 2 tablespoons red wine

• 425 g/14 oz tagliatelle

• 2 tablespoons freshly grated Parmesan cheese

• 1 tablespoon grated pecorino cheese

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Method:

1. Heat the oil in a large, heavy-based saucepan, add the bacon, onion and whole sage leaves, and cook over a moderate heat until golden.

2. Drain the beans, rinse and drain again, then add them to the pan. Heat the stock.

3. Mix the flour and tomato puree in a small bowl; stir in the hot stock and the wine.

4. Pour into the bean mixture, stir with a wooden spoon and simmer over a low heat until the sauce thickens. Cook the pasta until al dente.

5. Remove the sage leaves from the sauce, taste and adjust the seasoning. Drain the pasta, mix with the sauce and put in a large heated serving dish.

6. Add the Parmesan and pecorino, and serve hot, garnished with a few sage leaves.