Cotechino with a Rich Tomato Sauce & Cannellini Beans
A hearty pasta dish for the autumnal season.
Ingredients
Cotechino sausage (about 450g)
Water for boiling
450g pasta (of your choice)
2 tbsp olive oil
1 onion, finely chopped
2 cloves garlic, minced
1 can chopped tomatoes
1 can cannellini beans, drained and rinsed
1 tsp dried oregano
1 tsp dried basil
Chilli oil
Salt and black pepper, to taste
Method
COTECHINO
1. Rinse the cotechino under cold water to remove any excess salt.
2. Place the cotechino in a large dutch oven over a fire pit and cover it with cold water.
3. Bring the water to a boil and then reduce the heat to a simmer.
4. Cook the cotechino gently for about 2 hours or until fully cooked.
5. Take this to around 94°C/200°F for best results.
6. Once cooked, remove the cotechino from the water and let it rest under some heavy foil.
PASTA AND SAUCE
1. Carefully empty the pot and pat dry, reserving a small amount of the cooking liquor.
2. Heat olive oil over medium heat. Add chopped onion and cook until softened, about 3-4 minutes. Add minced garlic and cook for an additional 1-2 minutes until fragrant. Don’t let them burn!
3. Pour in the tomatoes, oregano, basil, salt, black pepper.
4. Bring the sauce to a simmer.
5. After around 6 minutes add a ladle of the cooking water from the cotechino, stir in the cannellini beans. Continue to simmer until the beans are heated through. Around 10 minutes.
6. Stir at regular intervals while the sauce simmers, add your pasta into the sauce for around 15-18 minutes until al dente.
7. Once the sauce, beans and pasta are ready, hit with a pinch of salt and pepper to finish. The sauce should have begun to reduce.
8. Serve the pasta in shallow bowls and top with slices of the cooked cotechino. Dress with chilli oil to finish.
9. Serve hot and enjoy a luxurious slice of heaven straight from 18th-century Modena.
More Recipes Ideas from Phil Roberts
Method
COTECHINO
1. Rinse the cotechino under cold water to remove any excess salt.
2. Place the cotechino in a large dutch oven over a fire pit and cover it with cold water.
3. Bring the water to a boil and then reduce the heat to a simmer.
4. Cook the cotechino gently for about 2 hours or until fully cooked.
5. Take this to around 94°C/200°F for best results.
6. Once cooked, remove the cotechino from the water and let it rest under some heavy foil.
PASTA AND SAUCE
1. Carefully empty the pot and pat dry, reserving a small amount of the cooking liquor.
2. Heat olive oil over medium heat. Add chopped onion and cook until softened, about 3-4 minutes. Add minced garlic and cook for an additional 1-2 minutes until fragrant. Don’t let them burn!
3. Pour in the tomatoes, oregano, basil, salt, black pepper.
4. Bring the sauce to a simmer.
5. After around 6 minutes add a ladle of the cooking water from the cotechino, stir in the cannellini beans. Continue to simmer until the beans are heated through. Around 10 minutes.
6. Stir at regular intervals while the sauce simmers, add your pasta into the sauce for around 15-18 minutes until al dente.
7. Once the sauce, beans and pasta are ready, hit with a pinch of salt and pepper to finish. The sauce should have begun to reduce.
8. Serve the pasta in shallow bowls and top with slices of the cooked cotechino. Dress with chilli oil to finish.
9. Serve hot and enjoy a luxurious slice of heaven straight from 18th-century Modena.
