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Recipe details
Tomato-and-bean stew with ridged penne, fresh bratwurst, and burrata
A thick tomato-and-bean pasta stew with a fully cooked fresh bratwurst link, cannellini beans, Parmesan, and a cool burrata finish. A dinner idea with ingredients and cooking steps in one place.
≈ 233 kcal/100 g · ≈ 954 kcal/serving
50 minMediumItalian
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
Ridged Penne75 g
Burrata1 ball
Fresh Bratwurst85 g
Canned cannellini beans, drained120 g
Crushed tomatoes150 g
Low-sodium vegetable stock250 ml
Parmesan, finely grated30 g
Olive oil15 ml
Yellow onion, diced80 g
Garlic clove, minced1 pcs
Dried oregano0.5 g
Kosher salt3 g
Cookware and utensils
Heavy-bottomed pot with lid
Colander
Tongs
Wooden spoon
Directions
01
Heat the olive oil in a heavy-bottomed pot over medium heat.
Products
Olive oil — 15 ml
Action
Heat oil
Time
2 min
Temperature
Medium heat
02
Soften the diced onion in the pot.
Products
Yellow onion, diced — 80 g
Action
Soften onion
Time
5 min
Temperature
Medium heat
03
Add the minced garlic and dried oregano to the pot.
