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Spicy Italian Sausage Pasta e Fagioli

Spicy Italian Sausage Pasta e Fagioli

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Indulge in a warm bowl of Spicy Italian Sausage Pasta e Fagioli, a hearty dish that combines rich flavors and nutritious ingredients. This delightful recipe features spicy Italian sausage, tender beans, and pasta simmered in a savory broth, making it the perfect comfort food for any occasion. Ready in just 40 minutes, it’s ideal for busy weeknights or as a satisfying meal anytime. The customizable nature allows you to adjust the heat or add your favorite vegetables, ensuring every bite is tailored to your taste. Serve it with crusty bread or a fresh salad for an unforgettable dining experience.

Ingredients

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  • 1 lb spicy Italian sausage (casings removed)
  • 1 tbsp olive oil
  • 1 small yellow onion (finely diced)
  • 2 carrots (diced)
  • 2 celery stalks (diced)
  • 3 cloves garlic (minced)
  • 1 can (28 oz) crushed tomatoes
  • 4 cups chicken broth
  • 1 cup water
  • 1 can (15 oz) red kidney beans (drained and rinsed)
  • 1 can (15 oz) cannellini beans (drained and rinsed)
  • 1 cup ditalini pasta
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • ½ tsp red pepper flakes (optional, for extra heat)
  • Salt and pepper to taste
  • Fresh parsley or basil (chopped, for garnish)
  • Freshly grated Parmesan cheese (for serving)

Instructions

  1. In a large pot over medium heat, heat olive oil. Add spicy Italian sausage and brown it while breaking it apart with a wooden spoon.
  2. Add diced onion, carrots, celery, and minced garlic to the pot; sauté until softened (about 5-7 minutes).
  3. Stir in crushed tomatoes along with chicken broth and water; if using, add Parmesan rind for extra flavor.
  4. Once simmering, incorporate both types of beans and ditalini pasta; mix well.
  5. Season with oregano, basil, red pepper flakes (if desired), salt, and pepper. Cook until pasta is tender (about 15-20 minutes).
  6. Remove from heat; discard the Parmesan rind if used. Serve hot garnished with fresh parsley or basil and grated Parmesan cheese.

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