Pasta Sausage & Bean Ragout (Pasta Fazool or Pasta E Fagioli
Ready In: 55 mins
Serves: 4
Ingredients
- 1 tablespoon olive oil
- 1 large sweet onion, diced
- 1 teaspoon garlic powder
- 1 1⁄4 lbs Italian turkey sausage links, casings removed
- 2 (14 1/2ounce) cans diced tomatoes, in juice with Italian spices
- 2 (14 ounce) cans low sodium chicken broth
- 2 (15 ounce) cans cannellini, drained and rinsed (white kidney beans)
- 1 1⁄2 cups chopped fresh basil, divided
- 2 teaspoons dried oregano
- 1⁄4 teaspoon dry crushed red pepper
- 1 cup shell pasta or 1 cup orecchiette or 1 1⁄2 cups fresh gemelli pasta
- 1 (6 ounce) bag baby spinach leaves
- 1⁄3 cup grated pecorino romano cheese or 1⁄3 cup grated parmesan cheese
- additional grated pecorino romano cheese
Directions
- Heat oil in heavy large pot over medium-high heat.
- Add onion and garlic powder and sauté 6-10 minutes.
- Add sausage and sauté until brown, breaking up large chunks with back of fork, about 5 minutes.
- Add tomatoes with juice, broth, beans, 1 cup basil, oregano, and dried crushed red pepper.
- Simmer/boil 15 minutes to blend flavors, stirring occasionally.
- Add dried pasta and cook until tender but still firm to bite, about 15 more minutes.
- Add spinach and cook just until wilted, stirring occasionally, about 4 minutes.
- Mix in 1/3 cup cheese and remaining 1/2 cup basil.
- Season ragout with salt and pepper; ladle into bowls. Serve, passing additional cheese separately.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off