Begin by preparing the cream of beans: remove the pod and put in a pot
with the finely chopped shallot and olive oil; add salt and pepper and sauté
for about 10 minutes. Then add milk and water in equal quantities, cover
with a lid and cook over a low heat for 20 minutes.
In the meantime, fry the sausage in a non-stick frying pan without adding oil, simmer with a glass of white wine or brandy and, when crisp, remove from the heat.
Now check the beans are cooked and remove them from the heat. With a minipimer smooth to a creamy consistency. Pour into the pan with the sausage. Cook the pasta in plenty of salt water and drain.
Put them in the pan with the bean cream and sausage, add 2 freshly cut mint leaves and toss for a couple of minutes. Serve!