Pasta Fazool: 1 Glorious Bowl

Oh, Pasta Fazool! This Pasta e Fagioli recipe is like a warm hug in a bowl, and it’s one of my absolute favorites to make. Here at Reciqa, my whole thing is about bringing those cozy, comforting flavors from my family kitchen right to yours. This hearty Italian-American classic is just perfect for those nights when you want something delicious but don’t want to spend hours in the kitchen. It’s proof that simple ingredients can create pure magic, and trust me, I’ve made enough of it to know what makes it truly special!

Why You’ll Love This Pasta Fazool (Pasta e Fagioli) Recipe

Seriously, this Pasta Fazool is a winner for so many reasons! You’ll love it because:

• It’s super quick to whip up – perfect for busy weeknights!
• It’s incredibly hearty and filling, thanks to the sausage, beans, and pasta.
• The combination of Italian sausage, veggies, and spices is just bursting with flavor.
• It’s pure, unadulterated comfort food that just makes you feel good.
• It’s ideal for everyday cooking, bringing a taste of Italy right to your table without a fuss.

Gathering Your Pasta Fazool (Pasta e Fagioli) Ingredients

Alright, let’s get our kitchen prepped for this deliciousness! First up, you’ll need 1 tablespoon of olive oil to get things started in the pot. Then, we’re using 12 ounces of bulk sweet Italian sausage – the fennel in it really makes this dish sing! For our aromatics, grab 1 stalk of celery and dice it up small, and about ½ a medium yellow onion, chopped nice and fine. We’ll toss in ¾ cup of dry elbow macaroni; it’s the perfect little shape for soaking up all that flavor. Don’t forget ¼ cup of tomato paste for that rich, tomatoey depth. Now, for the liquid gold: 3 cups of low-sodium chicken broth, but keep a little extra handy just in case things get too thick. We’ll add a pinch of heat with ¼ teaspoon of crushed red pepper flakes (or more if you like it spicy!), and ¼ teaspoon of dried oregano for that classic Italian vibe. Of course, salt and freshly ground black pepper to taste are a must! For some lovely greens, we need 3 cups of chopped Swiss chard, just make sure it’s washed well and those tough stems are out. And the stars of the show: 1 (15 ounce) can of cannellini beans, rinsed and drained, and about ¼ cup of grated Parmigiano-Reggiano cheese, plus a little extra for sprinkling on top when we serve.

Crafting Your Perfect Pasta Fazool (Pasta Fazool)

Okay, let’s get this deliciousness happening! First things first, grab a nice, sturdy pot or Dutch oven and put it over medium-high heat. Add that tablespoon of olive oil. Once it’s shimmering, toss in your 12 ounces of bulk sweet Italian sausage. Break it up with your spoon as it cooks; you want it nicely browned and crumbly. This usually takes about 5 minutes. Once it looks good, lower the heat to medium. Now, add your diced celery and chopped onion right into the pot with the sausage. Give it a good stir and let them cook until they start to soften up and the onions look clear, maybe another 4 to 5 minutes. Then, throw in your dry elbow macaroni and stir it around for about 2 minutes. This little step toasts the pasta just a bit and makes it taste even better!

Browning the Sausage and Sautéing Aromatics

We start by getting that Italian sausage nice and brown in a hot pot over medium-high heat. Break it up as it cooks so you get lovely little crumbles. Once it’s browned, we dial it back to medium heat and toss in the diced celery and chopped onion. Let them soften and get a little translucent, which usually takes about 4 to 5 minutes. This is where all those wonderful base flavors start to build!

Developing Flavor with Tomato Paste and Broth

Now for the magic! Stir in the tomato paste with the sausage and veggies. Let it cook for a couple of minutes, stirring it around. This really deepens the tomato flavor, you know? It stops being just paste and becomes something richer. After that, pour in your 3 cups of chicken broth. Crank the heat up to high and bring it all to a rolling boil. Once it’s boiling, stir in your crushed red pepper flakes, oregano, salt, and pepper. Lower the heat back down to medium, cover it loosely, and let it simmer away for about 5 minutes. If it looks like it’s getting too thick, don’t be shy about adding a little more broth. We want it soupy, but not watery!

Wilting the Swiss Chard

Time for some gorgeous greens! Take your chopped Swiss chard and put it in a bowl. Cover it with cold water and give it a good swish around. You’ll see any little bits of dirt sink to the bottom. Carefully lift the chard out, letting the water drain away, and add it right into your simmering soup. It might look like a lot, but trust me, it wilts down super fast! Just cook and stir for about 2 to 3 minutes until those leaves are tender and bright green.

Finishing the Pasta Fazool (Pasta e Fagioli)

We’re almost there! Now, stir in your rinsed and drained cannellini beans. Let everything simmer together, stirring occasionally, until the pasta is perfectly tender. This usually takes another 4 to 5 minutes. You want the pasta cooked but still with a little bite, definitely not mushy! Once it’s just right, take the pot off the heat. Stir in that ¼ cup of grated Parmigiano-Reggiano cheese. It’ll melt right in and make the soup wonderfully creamy and cheesy. Give it a final taste and adjust any seasonings if needed. Ladle it into bowls and top with a little extra cheese. Yum!

Tips for Pasta Fazool (Pasta e Fagioli) Success

Okay, so you’ve made the Pasta Fazool, and it smells amazing! Here are a few little secrets to make sure it’s absolutely spot-on every single time. First off, don’t be afraid to taste as you go! Seasoning is key, so adjust that salt, pepper, and even the red pepper flakes until it sings. If the soup looks a little too thick for your liking towards the end, just add a splash more chicken broth until it’s just how you want it. And for the pasta, the goal is *al dente* – tender but still with a slight bite. It’ll keep cooking a little even after you take it off the heat.

Ingredient Quality Matters

Trust me on this one, using good stuff makes a difference! Start with fresh Italian sausage – it has so much more flavor than pre-cooked. And don’t skimp on the broth; a good quality chicken broth really boosts the overall taste of the soup. It’s the foundation!

Achieving the Right Pasta Texture

Nobody wants mushy pasta, right? Keep an eye on that macaroni and cook it until it’s just tender with a little chew, what we call *al dente*. It’ll soak up a bit more liquid as it sits, so cooking it perfectly right before serving is the way to go.

Frequently Asked Questions About Pasta Fazool (Pasta e Fagioli)

Got questions about whipping up this delicious Pasta e Fagioli? I’ve got you covered!

Can I make Pasta Fazool (Pasta e Fagioli) vegetarian? Absolutely! Just swap out the Italian sausage for some extra veggies like zucchini or mushrooms, and use vegetable broth instead of chicken broth. You’ll still get all that amazing flavor!

What kind of pasta is best for Pasta Fazool (Pasta e Fagioli)? Elbow macaroni is my go-to because it’s small and holds the soup so well, but honestly, any small pasta shape like ditalini or even broken spaghetti works beautifully. Just make sure it’s a shape that won’t get lost in the soup!

How long does Pasta Fazool (Pasta e Fagioli) last in the refrigerator? This hearty soup keeps really well! You can store leftovers in an airtight container in the fridge for about 3 to 4 days. Just a heads-up, the pasta might absorb a bit more liquid, so you might want to add a splash of broth or water when you reheat it.

Can I use different beans in Pasta Fazool (Pasta e Fagioli)? You sure can! While cannellini beans are classic and creamy, kidney beans or even borlotti beans would work wonderfully. Just make sure to rinse and drain them well before adding them to the pot.

Nutritional Information for Pasta Fazool (Pasta e Fagioli)

Now, let’s talk numbers! This recipe makes about 2 generous servings or 4 smaller ones. Here’s a rough idea of what you’re looking at per serving, but remember, this can change a bit depending on the brands you use and how much cheese you sprinkle on top! We’re looking at around 888 calories, 44g of fat (with about 14g being saturated), 44g of protein, and 77g of carbohydrates. It’s also packed with 13g of fiber, which is fantastic! Keep in mind the sodium can be around 4200mg, so using low-sodium broth is a good move if you’re watching that.

Serving Suggestions for Pasta Fazool (Pasta e Fagioli)

This hearty Pasta Fazool is a meal all on its own, but it’s even better with a few little extras! You absolutely *have* to have some crusty bread on the side for dipping up every last bit of that delicious broth – it’s non-negotiable! A simple side salad with a light vinaigrette is also lovely, just to add a bit of freshness. And if you’re feeling fancy, a small dollop of creamy ricotta cheese right on top before serving is pure heaven. Enjoy!

Storing and Reheating Your Pasta Fazool (Pasta e Fagioli)

Leftovers of this amazing Pasta Fazool are the best! Once it’s cooled down a bit, just pop it into an airtight container and pop it in the fridge. It’ll keep nicely for about 3 to 4 days. When you’re ready to enjoy it again, just scoop out what you need into a pot. The pasta tends to soak up more liquid as it sits, so you might need to add a little splash of chicken broth or water to get it back to that perfect soupy consistency. Heat it gently over medium-low heat, stirring occasionally, until it’s warmed through. Easy peasy!

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