Sausage and Pasta Fagioli Florentine


12 lbs Prima Porta Sweet Italian Sausage Roll (SKU: 3948)
3/4 cup olive oil
12 large Spanish onion, diced
12 large carrot, diced
2 bunches celery, diced
12 cloves garlic, diced
4 bay leaves
3 #10 cans or 24 19oz cans white beans drained and rinsed
6 cups pasta (small ditalini or small shells)
1 #10 can diced tomatoes with juice
1/4 cup salt
4 tbs fresh ground black pepper
8 lbs fresh spinach stems removed, well cleaned (2# chopped frozen)
3 cups grated fresh Parmesan cheese
1/4 cup + 2 tbs. dried thyme
3 gallons chicken stock

4 ea lb Chef Master PA Dutch Sausage Links (SKU: 3124), left whole and roasted

8 Russet potatoes

1 white onion

1 clove garlic, smashed

Kosher salt or sea salt to taste

Freshly ground white pepper to taste

1/8 tsp. freshly grated nutmeg

3 eggs

2 Tbsp. potato starch

Extra-virgin olive oil

2 Tbsp. apple sauce

2 Tbsp. sour cream



Cook pasta; (al dante). Cool and set aside. In a large pot, sautÈ sausage with half of the olive oil, until brown (5 minutes). Remove sausage with a slotted spoon. Add the remaining olive oil, carrots, onions, thyme, bay leaf and garlic to your pot. SautÈ until vegetables soften (5-7 minutes). Add tomatoes, and chicken stock. Simmer for approximately 15 minutes. Add spinach, salt and pepper. Simmer 5 more minutes. Serve with grated cheese on top.