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Pasta con Fagioli e Salsiccia Pasta con Fagioli e Salsiccia Recipe Guide

Pasta con Fagioli e Salsiccia

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Course Main Course
Cuisine Italian

Equipment

  • Equipment Needed
  • Large pot or Dutch oven
  • Wooden spoon
  • Measuring cups and spoons
  • Knife and cutting board
  • Can opener (if using canned beans)

Ingredients
  

  • Ingredients
  • 12 oz. 340g pasta (preferably ditalini or elbow)
  • 2 tablespoons olive oil
  • 1 medium onion finely chopped
  • 2 cloves garlic minced
  • 1 lb 450g Italian sausage, casings removed
  • 2 cans 15 oz each cannellini beans, drained and rinsed (or 3 cups cooked)
  • 4 cups chicken or vegetable broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • Grated Parmesan cheese for serving (optional)
  • Fresh parsley chopped (for garnish, optional)

Instructions
 

  • Method
  • Cook the Pasta:
  • In a large pot of boiling salted water, cook the pasta according to package instructions until al dente. Drain and set aside.
  • Sauté the Aromatics:
  • In the same pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until translucent.
  • Add the minced garlic and sauté for another minute until fragrant.
  • Brown the Sausage:
  • Add the Italian sausage to the pot, breaking it up with a wooden spoon. Cook until browned and cooked through, about 5-7 minutes. Make sure to stir occasionally to ensure even cooking.
  • Add the Beans and Broth:
  • Stir in the drained cannellini beans, chicken or vegetable broth, dried oregano, and dried thyme. Bring the mixture to a boil.
  • Combine Pasta and Season:
  • Once boiling, reduce the heat to low and add the cooked pasta. Simmer for 5 minutes, allowing the flavors to meld together. Season with salt and pepper to taste.
  • Serve:
  • Ladle the pasta into bowls and garnish with grated Parmesan cheese and fresh parsley, if desired.
  • Variations
  • Vegetarian Option: Substitute the sausage with plant-based sausage or sautéed mushrooms for a vegetarian version.
  • Gluten-Free Option: Use gluten-free pasta and ensure your broth is gluten-free.
  • Add Greens: Stir in some fresh spinach or kale during the last few minutes of cooking for added nutrition.