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This Umbrian lentil and sausage pasta is rustic Italian comfort food at its best. Tiny Castelluccio-style lentils simmer with savory Italian sausage, aromatic soffritto, tomato and herbs until tender and saucy, then get tossed with short pasta and a drizzle of good olive oil. Hearty, budget-friendly and ready in about 45 minutes.

Ingredients

  • 2 tbsp extra virgin olive oil, plus more for serving
  • 1 lb (450 g) Italian sausage, casings removed (mild or spicy)
  • 1 medium yellow onion, finely diced
  • 1 medium carrot, finely diced
  • 1 celery stalk, finely diced
  • 3 garlic cloves, minced
  • 2 tbsp tomato paste
  • ½ cup (120 ml) dry white wine
  • 1 cup (200 g) small green or brown lentils, such as Umbrian Castelluccio or French green lentils, rinsed
  • 1 cup (240 ml) crushed tomatoes or tomato passata
  • 3 cups (720 ml) chicken or vegetable broth, plus more as needed
  • 1 sprig fresh rosemary
  • 2 fresh sage leaves or 1 bay leaf
  • 8 oz (225 g) short pasta such as ditalini, tubetti or broken spaghetti
  • ⅓ cup (35 g) grated Pecorino Romano or Parmesan, plus extra for serving
  • 2 tbsp chopped fresh parsley
  • Salt and freshly ground black pepper, to taste
  • Red pepper flakes, for serving (optional)

Instructions

  1. Heat the olive oil in a large, deep pot or Dutch oven over medium-high heat. Add the sausage and break it into small crumbles. Cook for 6 to 8 minutes until browned and cooked through.
  2. Reduce the heat to medium. Add the onion, carrot and celery with a pinch of salt. Cook for 5 to 6 minutes until softened, scraping up any browned bits from the bottom of the pot.
  3. Add the garlic and tomato paste and cook, stirring, for 1 minute until the paste darkens slightly.
  4. Pour in the white wine and simmer for 2 minutes until mostly reduced.
  5. Stir in the lentils, crushed tomatoes, broth, rosemary and sage. Bring to a boil, then reduce to a gentle simmer. Cover partially and cook for 20 to 25 minutes, until the lentils are tender but still hold their shape.
  6. Meanwhile, bring a separate pot of salted water to a boil. Cook the pasta 1 minute less than the package directions. Reserve ½ cup of pasta water, then drain.
  7. Remove the rosemary sprig, sage and bay leaf from the lentils. Add the drained pasta to the pot with a splash of pasta water and toss over low heat for 1 to 2 minutes, until the sauce coats the pasta. Add more broth or pasta water if it looks too thick.
  8. Stir in the Pecorino and parsley. Season with salt and pepper to taste.
  9. Serve hot, drizzled with olive oil and topped with extra cheese and red pepper flakes, if desired.

Notes

  • Umbria is famous for its tiny Castelluccio lentils, which cook quickly and keep their shape. French green (Puy) lentils are the best substitute. Avoid red lentils, as they turn mushy.
  • Small lentils do not need soaking. Just rinse and pick through them for any small stones.
  • Cooking the pasta separately keeps the sauce from becoming starchy and gluey, and makes leftovers easier to reheat. For a one-pot version, add the pasta and an extra 1½ cups of broth to the lentils during the last 10 minutes.
  • Salt the lentils toward the end of cooking, once they are tender, so the skins don’t toughen.
  • Use hot Italian sausage for more kick, or swap in turkey sausage for a lighter version.
  • For a vegetarian version, skip the sausage and add 8 oz sliced mushrooms and 1 tsp smoked paprika.
  • The lentil sauce thickens as it sits. Loosen with a splash of broth or water when reheating.
  • Store leftovers in an airtight container in the fridge for up to 4 days. The lentil sauce alone freezes well for up to 3 months.

Nutrition

Find it online: https://thefamilycooking.com/umbrian-lentil-and-sausage-pasta/