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Prep
28m
Cook
2h
Total
2h 28m
Ingredients
Method
Turn cooking mode on
Prepare the Sauce First
1.
You’ll want to prepare your sauce first so it can simmer away while you’re preparing the sagne shapes.
Prepare the Beans
1.
You should be using soaked beans, although you could also opt for the ones ready-to-eat from the tin if you needed. Once you’ve soaked them (or if you’re just opening a can) then make sure you bring them to warm. If you’ve used dried: drain them after soaking, then place them in a pot with fresh water, and bring to a gentle simmer and cook until soft — around 1 to 1½ hours, depending on the beans. When tender, season with salt. (Anna Maria added it at the end so the beans stayed creamy.) Cook until soft and set aside.
200 g Dried borlotti beans
Water for boiling
1/2-1 tsp Salt
Make the Tomato Sauce
1.
Warm the olive oil in a wide pan. Add the carrot, onion, and celery, and cook until softened and fragrant. Pour in the passata, season lightly with salt, and add a splash of water if it seems too thick. Simmer gently for 30 minutes, adding a little more water if needed. Season to taste.
3-4 tbsp Olive oil
1 Carrot
1/2 Onion
1 stalk Celery
500 ml Passata
Salt
100-200 ml Water
Prepare the Sagne
1.
On a wooden board, mound the flour and make a well in the centre. Add a little cold water and begin incorporating the flour until a firm, smooth dough forms. Knead for 5–8 minutes, then let the dough rest under a bowl for 20 minutes. Roll the dough into a thin sheet. Cut into long strips and then into short, irregular ribbons — the rustic shape Annamaria preferred.
1 handful Durum wheat flour
120-150 ml Cold water
Cook the Pasta
1.
Bring a large pot of salted water to a boil. Drop in the sagne and cook for just a few minutes, until tender.
Assemble the Dish (Abruzzo-Style)
1.
Anna Maria didn’t mix everything together — the dish was layered, a little like a lasagna. Spread a layer of hot sagne in a wide serving bowl. Spoon over a layer of tomato sauce and beans. Repeat the layers until you’ve used all each of your ingredients.
Enjoy
1.
Serve immediately from the dish. Sprinkle with cheese or herbs if desired, but if your sauce is as good as Anna Maria’s, this dish won’t need anything else.
For
4
M
I
For the Pasta
1
handful
Durum wheat flour, per person, approx. 80–100 g per person
320-400
g
Durum wheat flour, for 4 people
120-150
ml
Cold water, for 400 g flour, just enough to form a firm dough
For the Borlotti Beans
200
g
Dried borlotti beans, soaked for 8–10 hours
Water for boiling
1/2-1
tsp
Salt, added at the end of cooking, to taste
For the Tomato Sauce
1
Carrot, small, finely chopped
1/2
Onion, medium-sized, finely chopped
1
stalk
Celery, finely chopped
500
ml
Passata
3-4
tbsp
Olive oil
Salt, to taste
100-200
ml
Water, if sauce needs thinning
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Prep
28m
Cook
2h
Total
2h 28m
Ingredients
Method
Turn cooking mode on
Prepare the Sauce First
1.
You’ll want to prepare your sauce first so it can simmer away while you’re preparing the sagne shapes.
Prepare the Beans
1.
You should be using soaked beans, although you could also opt for the ones ready-to-eat from the tin if you needed. Once you’ve soaked them (or if you’re just opening a can) then make sure you bring them to warm. If you’ve used dried: drain them after soaking, then place them in a pot with fresh water, and bring to a gentle simmer and cook until soft — around 1 to 1½ hours, depending on the beans. When tender, season with salt. (Anna Maria added it at the end so the beans stayed creamy.) Cook until soft and set aside.
200 g Dried borlotti beans
Water for boiling
1/2-1 tsp Salt
Make the Tomato Sauce
1.
Warm the olive oil in a wide pan. Add the carrot, onion, and celery, and cook until softened and fragrant. Pour in the passata, season lightly with salt, and add a splash of water if it seems too thick. Simmer gently for 30 minutes, adding a little more water if needed. Season to taste.
3-4 tbsp Olive oil
1 Carrot
1/2 Onion
1 stalk Celery
500 ml Passata
Salt
100-200 ml Water
Prepare the Sagne
1.
On a wooden board, mound the flour and make a well in the centre. Add a little cold water and begin incorporating the flour until a firm, smooth dough forms. Knead for 5–8 minutes, then let the dough rest under a bowl for 20 minutes. Roll the dough into a thin sheet. Cut into long strips and then into short, irregular ribbons — the rustic shape Annamaria preferred.
1 handful Durum wheat flour
120-150 ml Cold water
Cook the Pasta
1.
Bring a large pot of salted water to a boil. Drop in the sagne and cook for just a few minutes, until tender.
Assemble the Dish (Abruzzo-Style)
1.
Anna Maria didn’t mix everything together — the dish was layered, a little like a lasagna. Spread a layer of hot sagne in a wide serving bowl. Spoon over a layer of tomato sauce and beans. Repeat the layers until you’ve used all each of your ingredients.
Enjoy
1.
Serve immediately from the dish. Sprinkle with cheese or herbs if desired, but if your sauce is as good as Anna Maria’s, this dish won’t need anything else.
For
4
M
I
For the Pasta
1
handful
Durum wheat flour, per person, approx. 80–100 g per person
320-400
g
Durum wheat flour, for 4 people
120-150
ml
Cold water, for 400 g flour, just enough to form a firm dough
For the Borlotti Beans
200
g
Dried borlotti beans, soaked for 8–10 hours
Water for boiling
1/2-1
tsp
Salt, added at the end of cooking, to taste
For the Tomato Sauce
1
Carrot, small, finely chopped
1/2
Onion, medium-sized, finely chopped
1
stalk
Celery, finely chopped
500
ml
Passata
3-4
tbsp
Olive oil
Salt, to taste
100-200
ml
Water, if sauce needs thinning
Only visible to you
Made it?
Cancel
