Country shells with sausage, cannellini beans, and spinach from The Olives Table: Over 160 Recipes from the Critically Acclaimed Restaurant and Home Kitchen of Todd English by Todd English and Sally Sampson

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • bktravels on February 26, 2023

    12/2014 Great recipe! We realized we didn't have white beans, so we left out the cannellini. I'll make it again with the beans. We also added fresh ricotta at the table in place of the optional cream

  • Breadcrumbs on April 01, 2012

    p. 214 A delicious and substantial dish thanks to the combination of beans and sausage. We opted to use spelt rigatoni in place of the shells so the pasta itself was also more filling than usual. I loved the rich, deep flavours in the dish and recommend a big meaty red wine in the sauce and on the table. We put Vino Nobile in the sauce and served the Zin recommended by TE. The sauce for this dish is very thick and I ended up adding a couple of ladles of pasta water to loosen somewhat. Our sausage was disappointingly gristly and lacked the fennel we so love. I added fennel seed to boost the flavour but nothing could be done about the sausage. I’ll definitely try this again w better quality sausage. Very tasty nonetheless. Photos here: http://chowhound.chow.com/topics/841356#7249415

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.