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Dec 6, 2006 11:14 AM

Marcella Hazan's Embogone - Cranberry Beans, Sage, and Rosemary Sauce for Pasta

Would encourage others to make this (from Essentials cookbook) - seems like many of you have this book. We made this last night and it was so flavorful and delicious!

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  1. Yes! I made it in the summer when we got cranberry beans in our CSA share - we get them every sumer and I never know quite how to use them to best advantage. There are some adjustments to the recipe that I would make next time (save plenty of pasta water to thin the sauce, because the beans can become a rather thick paste as it cools!) but it was indeed delicious.

    1 Reply
    1. re: Allstonian

      Agreed. I did use quite a bit of the pasta water to thin out the sauce... I might put in a touch more rosemary and sage, but overall, something out of the ordinary and delish.

    2. Oh yes! Very nice and as already pointed out, it needs lots of liquid. I made this from dried beans and used most of the liquid the beans cooked in. I also added a little anchovy paste, along with additional rosemary and sage at the end to boost the flavor. I made the recommended papprdelle, which held the sauce well. I'd make this again.