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Pasta Con Fagioli

Pasta Con Fagioli recipe image
A rustic Italian one-pot meal featuring tender fusilli, creamy white beans, and sweet Italian sausage. Simmered in a rich tomato broth with fresh herbs like rosemary, sage, and basil, this comforting dish is perfect for chilly evenings. Serve with crusty bread and a sprinkle of Parmesan for a wholesome, home-cooked dinner.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 687.2
Description
A rustic Italian one-pot meal featuring tender fusilli, creamy white beans, and sweet Italian sausage. Simmered in a rich tomato broth with fresh herbs like rosemary, sage, and basil, this comforting dish is perfect for chilly evenings. Serve with crusty bread and a sprinkle of Parmesan for a wholesome, home-cooked dinner.
Ingredients
  • 1 can Italian white beans, drained
  • 1/2 pound Italian sausage, sweet
  • 1 cup Onion, finely chopped
  • 1 tablespoon Garlic, minced
  • 2/3 cup Wine, white
  • 16 ounce Italian tomatoes, peeled
  • 1 piece Bay leaf
  • 1 teaspoon Oregano
  • 1/2 teaspoon Sage
  • 1/2 teaspoon Rosemary, fresh, chopped
  • 2 tablespoon Basil, fresh, chopped
  • 1 teaspoon Tomato paste
  • 1/2 teaspoon Red pepper flakes
  • 1 lb Fusilli
  • 1/2 cup Parmesan
  • 2 tbsp Parsley, chopped
  • to taste Salt
Directions
  1. 1
    Remove the casings from the Italian sausage and crumble the meat into a deep saucepan or Dutch oven over medium heat.
  2. 2
    Cook the sausage, breaking it up with a spoon, until it loses its pink color and is browned. If using lean sausage, add a tablespoon of olive oil to prevent sticking.
  3. 3
    Add the finely chopped onion and minced garlic to the pan. Sauté until the onions become soft and transparent, about 5 minutes.
  4. 4
    Pour in the white wine and let it simmer for 2-3 minutes to deglaze the pan and allow the alcohol to evaporate.
  5. 5
    Add the peeled tomatoes, bay leaf, oregano, sage, chopped rosemary, tomato paste, red pepper flakes, and drained white beans. Stir well to combine.
  6. 6
    Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer gently while you prepare the pasta.
  7. 7
    Cook the fusilli pasta in a separate pot of salted boiling water according to package directions until al dente. Drain the pasta.
  8. 8
    Stir the drained pasta directly into the bean and tomato mixture in the saucepan.
  9. 9
    Remove the bay leaf. Stir in the chopped fresh parsley and half of the chopped basil.
  10. 10
    Serve immediately, allowing each person to add grated Parmesan cheese and remaining fresh basil to their liking. Season with salt if needed.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 687.2kcal
% Daily Value *
Total Fat 32.9g51%
Saturated Fat 10.2g51%
Cholesterol 73.7mg25%
Sodium 1137.1mg48%
Total Carbohydrate 48.6g17%
Dietary Fiber 13.5g54%
Sugars 14.3g
Protein 46.1g93%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

*Reserve the liquid from the canned beans (aquafaba) if you want a creamier soup; add it gradually to adjust consistency.

Storage: Let cool completely before storing in an airtight container in the refrigerator for up to 3 days. The pasta may absorb more liquid, so add a splash of water or broth when reheating.

Substitutions: For a vegetarian version, omit the sausage and add extra vegetable broth or olive oil for richness. You can also use cannellini or navy beans instead of Italian white beans.

Tip: If you prefer a thicker soup, mash some of the beans against the side of the pot with a spoon before adding the pasta.

Keywords: pasta, beans, fagioli, italian, sausage, soup, tomato, garlic, onion, herbs, fusilli, comfort-food, white-beans, one-pot, dinner, hearty, rustic, simple, flavorful
Read it online: https://www.chefs-mate.com/recipe/pasta-con-fagioli/