Sausage Pasta Fazool (Pasta e Fagioli Recipe) - How to Make Pasta Fazool

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

1. 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

2. 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

3. 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

4. Incorporate Tomato Paste

   Stir in 2 Tbsp tomato paste and cook for another 2 minutes, letting the paste caramelize slightly.

   Time: PT2M

5. 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

6. 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

7. 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

8. 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

9. 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

10. 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

11. Final Seasoning Check

    Taste the dish and add a pinch more salt or pepper if needed.

    Time: PT1M

12. 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

13. 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