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1/1 Photo of Pasta Sausage & Bean Ragout (Pasta Fazool or Pasta E Fagioli
This recipe is from the October 2004 issue of Bon Appétit but I've modified it a bit here to make it easier and better suit my family's tastes. It is really easy because it uses mostly canned food items and is incredibly tasty. This dish could easily be made vegetarian by omitting the sausage and adding some mushrooms. I prefer to make it with fresh pasta instead of dried in which case you simmer for about 28 minutes then add the spinach and about a minute or two later add the pasta. I wasn't sure there was still enough liquid for the pasta to cook properly but I just covered the pan and it turned out great.
Units: US | Metric
Serving Size: 1 (881 g)
Servings Per Recipe: 4
The following items or measurements are not included:
pecorino romano cheese