from Sauces & Shapes: Pasta the Italian Way by Oretta Zanini De Vita and Maureen B. Fant
This winter recipe comes from the Sabine country an hour two northeast of Rome, where sagne, as the locally made fettucine are known, are practically a cult object. Every household makes them almost every day. They are almost as thin as capelli d'angelo and are cooked very al dente... Any lentils will be good in this recipe, and domestic brown lentils, the smaller the better, will give the closest approximation of the original dish.
You'll make the soup in two pots, one for the lentils and one for the tomato condiment, which ass red highlights and sweet notes when blended with the brown lentils. Although this is technically a soup, it is quite dense, and you should certainly set forks at the table as well as spoons.
see the full recipe
Pasta the Italian Way
by Oretta Zanini De Vita and Maureen B. Fant
W.W. Norton & Co., 2013Recipe Archive