Wednesday, October 22, 2008

Pasta Fagioli with Sausage

This is a great ol stand by for our family. Quick and easy to make and down home yummy we can whip this up in about half an hour. You can play with the ingredients a bit using sweet or breakfast sausage or even chicken or hamburger. Always a crowd pleaser, it's definetly a tried and true at our house.

Pasta Fagioli with Sausage

  • 2 tablespoons extra-virgin olive oil
  • 1/2 pound sweet Italian sausage, casings removed
  • 3 cloves garlic, thinly sliced
  • 3 large chicken bouillon cubes, dissolved in 6 cups hot water
  • 1 can (28 ounces) crushed tomatoes
  • 1 teaspoon dried Italian seasoning
  • 1/4 teaspoon onion salt
  • 1/4 teaspoon black pepper
  • 1 pound ditalini pasta
  • 2 cans (19 ounces each) cannellini beans, drained and rinsed
  • 1/2 cup shredded Parmesan cheese


In large saucepan, heat oil over medium-high heat. Crumble sausage into saucepan; cook, stirring occasionally, about 5 minutes or until no longer pink. Add garlic; cook for 1 minute.

Add dissolved bouillon cubes, tomatoes, Italian seasoning, onion salt and pepper. Bring to a boil over high heat. Stir in pasta. Reduce heat; simmer, stirring occasionally, for 10 to 11 minutes or until pasta is tender.

Stir in beans; cook about 1 minute or until beans are heated through. Serve immediately with cheese.

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