Sausage Pasta Fazool (Pasta e Fagioli Recipe) - How to Make Pasta Fazool
Sausage Pasta Fazool (Pasta e Fagioli Recipe) - How to Make Pasta Fazool is a easy Italian-American recipe that serves 4. 460 calories per serving. Recipe by Food Wishes on YouTube.
Prep: 10 min | Cook: 30 min | Total: 45 min
Cost: $16.31 total, $4.08 per serving
Ingredients
- 12 oz Sweet Italian Sausage (Removed from casing, broken into bite‑size pieces)
- 2 Tbsp Olive Oil (Extra‑virgin, for browning sausage)
- 1 stalk Celery (Optional, diced)
- 1/2 medium Yellow Onion (Optional, diced)
- 8 oz Elbow Macaroni (Dry weight)
- 2 Tbsp Tomato Paste (Concentrated, no added salt)
- 4 cup Chicken Broth (Low‑sodium preferred)
- to taste Salt (Adjust based on broth and sausage saltiness)
- to taste Freshly Ground Black Pepper
- 1 tsp Hot Sauce (Optional, adds heat)
- 1/2 tsp Red Pepper Flakes (Optional, adjust for spice level)
- 1/4 tsp Dry Oregano (Pinch; dry gives a slightly mustier flavor)
- 6 oz Swiss Chard (Leaves only, washed and chopped)
- 15 oz Cannellini Beans (One 15‑oz can, drained and rinsed)
- 1/4 cup Parmesan Cheese (Freshly grated; add at end)
- 2 tsp Extra Virgin Olive Oil (Finishing drizzle)
- 1 Tbsp Italian Parsley (Fresh, chopped for garnish)
- 4 slices Crusty Italian Bread (Optional, for dipping)
Instructions
Brown the Sausage
Heat 2 Tbsp olive oil in a large skillet over medium‑high heat. Add the 12 oz of removed‑casing sweet Italian sausage, breaking it up with a wooden spatula into bite‑size pieces. Cook, stirring occasionally, until browned but not fully cooked through.
Time: PT5M
Add Aromatics (Optional)
If using, add the diced celery stalk and ½ medium onion to the sausage. Stir and cook for about 4‑5 minutes, or until the onion becomes translucent and the vegetables soften.
Time: PT5M
Toast the Pasta
Add the 8 oz of elbow macaroni directly to the skillet. Stir for 2 minutes, allowing the pasta to coat in the sausage fat and toast slightly.
Time: PT2M
Incorporate Tomato Paste
Stir in 2 Tbsp tomato paste and cook for another 2 minutes, letting the paste caramelize slightly.
Time: PT2M
Add Broth and Deglaze
Pour in 3 cups of chicken broth, scraping the browned bits from the bottom of the pan. Increase heat to high and bring the mixture to a gentle simmer.
Time: PT5M
Season the Base
Season with salt, freshly ground black pepper, 1 tsp hot sauce, ½ tsp red‑pepper flakes, and a pinch (¼ tsp) dry oregano. Stir quickly.
Time: PT1M
Simmer the Pasta
Reduce heat to medium and let the mixture simmer, stirring occasionally, for about 5 minutes. The pasta should be nearing al dente.
Time: PT5M
Prep Swiss Chard
While the pasta simmers, rinse the Swiss chard leaves in a bowl of cold water, discard the tough stems, then tear and slice the leaves into bite‑size pieces.
Time: PT5M
Add Greens and Adjust Liquid
Add the chopped chard to the skillet. If the mixture looks a bit thick, splash in the remaining 1 cup of broth. Stir and cook for 2 minutes until the greens wilt.
Time: PT2M
Stir in Cannellini Beans
Add the drained and rinsed 15 oz can of cannellini beans. Cook, stirring, for another 3 minutes, allowing the beans to warm and the pasta to finish cooking to a tender bite.
Time: PT3M
Final Seasoning Check
Taste the dish and add a pinch more salt or pepper if needed.
Time: PT1M
Finish with Parmesan
Turn off the heat. Sprinkle ¼ cup freshly grated Parmesan cheese over the hot pasta and stir until melted and incorporated.
Time: PT1M
Garnish and Serve
Top each bowl with a drizzle of extra‑virgin olive oil, a sprinkle of chopped Italian parsley, and extra Parmesan if desired. Serve with crusty Italian bread on the side.
Time: PT1M
Nutrition Facts
- Calories
- 460
- Protein
- 22 g
- Carbohydrates
- 48 g
- Fat
- 18 g
- Fiber
- 7 g
Dietary info: Contains meat, Contains dairy, Contains gluten, High protein
Allergens: Dairy, Gluten, Legumes
Ingredient Substitutions
- Instead of Sweet Italian Sausage: Bulk Italian sausage, Ground pork with Italian seasoning
- Instead of Olive Oil: Canola oil, Vegetable oil
- Instead of Celery: Carrot, Bell pepper
- Instead of Yellow Onion: White onion, Shallot
- Instead of Elbow Macaroni: Small shells, Ditalini
- Instead of Tomato Paste: Crushed tomatoes (reduced), Tomato sauce (extra reduction)
- Instead of Chicken Broth: Vegetable broth, Water with bouillon cube
- Instead of Salt: Sea salt, Kosher salt
- Instead of Freshly Ground Black Pepper: White pepper
- Instead of Hot Sauce: Tabasco, Sriracha
- Instead of Red Pepper Flakes: Cayenne pepper, Paprika (smoked for flavor)
- Instead of Dry Oregano: Fresh oregano, Italian seasoning
- Instead of Swiss Chard: Spinach, Kale (stems removed)
- Instead of Cannellini Beans: Great Northern beans, White kidney beans
- Instead of Parmesan Cheese: Pecorino Romano, Grana Padano
- Instead of Extra Virgin Olive Oil: Infused olive oil, Grapeseed oil (for drizzle only)
- Instead of Italian Parsley: Flat‑leaf parsley, Basil (small amount)
- Instead of Crusty Italian Bread: Ciabatta, Baguette
Equipment Needed
- Large Skillet or Dutch Oven
- Wooden Spatula
- Chef's Knife
- Cutting Board
- Measuring Cups and Spoons
- Colander
- Box Grater
- Mixing Bowl (optional)
- Serving Spoon (optional)
Critical Steps — Do Not Skip
- Browning the sausage without over‑cooking
- Adding the dry pasta before any liquid to infuse flavor
- Maintaining a gentle simmer rather than a rapid boil
- Timing the addition of Swiss chard so it wilts but retains color
- Stirring in Parmesan off the heat to avoid graininess
Chef Tips from the Video
- Use a high‑quality sweet Italian sausage for the best flavor; the natural fennel notes complement the broth.
- Toast the pasta briefly before adding liquid; this small step adds a nutty depth.
- Finish with freshly grated Parmigiano‑Reggiano; pre‑grated cheese won’t melt as smoothly.
Troubleshooting
Pasta is too dry or sticks to the bottom.
Add additional chicken broth, a tablespoon at a time, and stir gently until the desired sauciness returns.
The dish is overly salty.
Dilute with unsalted broth or water, and add a splash of cream or extra cheese to balance flavor.
Greens remain too watery or soggy.
Add the chard later, just a minute before finishing, and ensure the pan is at a gentle simmer, not a boil.
Storage
Refrigerator: Cool in an airtight container for up to 3 days. Reheat gently on the stove with a splash of broth.
Freezer: Not recommended; pasta may become mushy after freezing.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Brown the sausage a day ahead and store in the fridge; reheat before adding broth.
- Wash and chop the Swiss chard in advance; keep it dry in a sealed container.
- Measure out broth and keep it warm on the stovetop for quick incorporation.
Frequently Asked Questions
What is the cultural significance and history of Sausage Pasta Vazzul in Italian‑American cuisine?
Sausage Pasta Vazzul is an Italian‑American adaptation of the Southern Italian "pasta e fagioli" tradition, combining sausage, beans, and pasta in a broth‑rich stew. Immigrants in the United States turned the dish into a heartier, one‑pot comfort meal that could feed a family on a cold night.
What are the traditional regional variations of Sausage Pasta Vazzul within Italian‑American cooking?
In the Northeast, cooks often use sweet Italian sausage and add tomato paste for a reddish broth, while in the Midwest many families prefer a brown, broth‑heavy version with extra herbs. Some regions substitute kale for Swiss chard or use pork shoulder instead of sausage.
How is Sausage Pasta Vazzul traditionally served in Italian‑American households?
It is typically served hot in deep bowls, topped with a generous shaving of Parmesan, a drizzle of extra‑virgin olive oil, and a side of crusty Italian bread for soaking up the broth. A simple green salad often accompanies the meal.
On what occasions or celebrations is Sausage Pasta Vazzul traditionally associated in Italian‑American culture?
The dish is a staple for casual family gatherings, cold‑weather evenings, and post‑holiday leftovers. It’s also popular at pot‑luck events because it can be made in large batches and stays warm for hours.
How does Sausage Pasta Vazzul fit into the broader Italian‑American cuisine tradition?
It exemplifies the Italian‑American love for hearty, one‑pot meals that blend pantry staples—pasta, beans, and cured meats—into a comforting stew. The dish reflects the immigrant tradition of stretching limited ingredients into a filling, flavorful family dinner.
What are the authentic traditional ingredients for Sausage Pasta Vazzul versus acceptable substitutes?
Authentic ingredients include sweet Italian sausage, elbow macaroni, chicken broth, tomato paste, cannellini beans, Swiss chard, and Parmesan cheese. Acceptable substitutes are ground pork with Italian seasoning for sausage, vegetable broth for chicken broth, spinach for chard, and great northern beans for cannellini.
What other Italian‑American dishes pair well with Sausage Pasta Vazzul?
A simple arugula salad with lemon vinaigrette, roasted garlic bread, or a side of sautéed broccoli rabe complement the rich broth. For a full meal, serve with a glass of Chianti or a crisp Pinot Grigio.
What makes Sausage Pasta Vazzul special or unique in Italian‑American cuisine?
Its uniqueness lies in the technique of toasting dry pasta in sausage fat before adding broth, which infuses the noodles with deep flavor. The combination of beans, greens, and sausage creates a balanced protein‑rich stew that’s both filling and nutritious.
What are the most common mistakes to avoid when making Sausage Pasta Vazzul?
Common errors include over‑cooking the sausage before adding the broth, adding the pasta after the liquid (which prevents flavor infusion), and letting the broth boil too vigorously, which can make the pasta mushy. Also, adding the greens too early can result in over‑cooked, soggy chard.
Why does this Sausage Pasta Vazzul recipe use tomato paste instead of crushed tomatoes?
Tomato paste provides a concentrated, slightly sweet tomato flavor without adding excess liquid, keeping the broth thick enough to coat the pasta while still delivering the desired red‑hued depth. Crushed tomatoes would thin the sauce and require more reduction time.
Can I make Sausage Pasta Vazzul ahead of time and how should I store it?
Yes, you can prepare the dish up to the point of adding the Parmesan. Cool it quickly, store in an airtight container in the refrigerator for up to 3 days, and reheat gently on the stove with a splash of broth. Add the fresh Parmesan just before serving.
What texture and appearance should I look for when making Sausage Pasta Vazzul?
The pasta should be tender but not mushy, the broth should be slightly thick and glossy, and the Swiss chard should be wilted yet retain a deep green color. The dish should look hearty with visible sausage chunks, beans, and a generous amount of broth for dipping bread.
How do I know when Sausage Pasta Vazzul is done cooking?
When the elbow macaroni is fork‑tender, the beans are heated through, and the greens have fully wilted, the dish is ready. A final taste test for seasoning confirms completion; the broth should coat the pasta but still be ladleable.
What does the YouTube channel Food Wishes specialize in?
The YouTube channel Food Wishes, hosted by Chef John, specializes in approachable, step‑by‑step cooking tutorials that blend humor with clear culinary instruction. The channel covers a wide range of cuisines, focusing on home‑cooked comfort foods and classic recipes made accessible to home cooks.
How does the YouTube channel Food Wishes' approach to Italian‑American cooking differ from other cooking channels?
Food Wishes emphasizes a relaxed, conversational style while still providing precise measurements and technique explanations. Chef John often shares personal anecdotes and optional shortcuts, making Italian‑American dishes like Sausage Pasta Vazzul feel both authentic and adaptable for busy home cooks.
Last updated: August 20, 2026
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