I make - Pasta and beans

Anna Del Conte is not only one of my favorite food writers but also the authority when it comes to Italian cooking for me. She is often credited for introducing Italian food into England and is revered by others. I came to know her after I arrived in UK 10 years ago. Her detailed explanation of basic skills in Italian cooking and knowledge about different regional Italian cooking styles have impressed me so much when I first started reading (and cooked through) her book, Amaretto, Apple Cake and Artichokes. She is so far the only author with whom I will buy cookbooks without pictures. Her clear instructions and reliable recipes just make me come back again and again.

I learned about Pasta and beans (or pasta e fagioli) from Anna. I like pasta and I like beans. Just never occurred to me that you could combine them in a dish. And what a wonderful dish it is. The homeliness and comfort it brings when you send a spoonful of pasta and beans down your mouth. I like to serve it with toasted garlic bread to complete its down-to-earth appeal. Belissimo.

Pasta and beans (adapted from Classic Italian Recipes by Anna Del Conte)

- 350 g (or 6 links) beef sausages (optional)
- 1/2 onion, chopped
- 5 garlic cloves, chopped
- 1 tin of chopped tomato
- 1 fresh/dried chilli, chopped
- 1/4 cup of red lentil (optional)
- 1 cup of boiling water/stock (double or triple the amount if more soupy texture is desired)
- 1 tin of cooked haricot beans (or any type of white beans available)
- 1 tsp of dried basil
- up to 1 cup of small pasta, uncooked
- 1 cup of mixed vegetables, blanched (optional but some chopped cabbage or green beans are nice)
- salt and pepper to season

Heat a frying pan with 2 tablespoons of olive oil. Squeeze the sausage meat out of its casing. Brown the sausage meat chunks all over. Scoop them out in a plate. Drain the oil in the pan so that only a tablespoon is left. Fry the onion, garlic and chilli in the same pan for a few minutes. Add in tomato, water and red lentils. Bring the pot to boil and turn the heat low. Cover and cook the red lentils through. It will take about 20 minutes.

While the red lentils are cooking, bring another pot of water to boil. Cook the small pasta and blanch vegetables if using. When the red lentils are ready, add in dried basil, haricot beans, cooked pasta and additional vegetables. Season with black pepper and salt. Stir in browned sausage chunks and cook the mixture for 5 minutes.

Serve with garlic bread.