Pasta Fagioli (or Beans and Macaroni)

December 1, 2009

Thanksgiving is over and my fridge is officially leftover-free!  Although we shot most of the Thanksgiving cooking for future blog entries, I’m betting that you’re as tired of turkey, pumpkin and cranberry as I am.  I’ll save those entries for a bit closer to Christmas when many of you will be roasting turkey again.

In the meantime, here’s a decidedly un-turkey dish that’s quick, easy and satisfying on a cool night.  I was cooking for 8 people this night so I made a big batch.  It’s easy to make less.

Also, it’s easy to make it more of a soup by simply adding stock and/or water.  I wanted a heartier bowl for this main dish.KBP_3662

  • Italian Sausage -this is entirely optional but I wanted to add a bit more flavor and substance
  • Small Pasta – I used Ditalini here but the choice is yours
  • Diced Tomatoes – two large cans
  • Cannelini – three cans, feel free to substitute chickpeas and/or kidney beans.
  • Red Wine – about a cup
  • Garlic – 6 to 8 cloves, minced
  • Fresh Rosemary – a couple of tablesp0ons, minced or a bit less if you use dried
  • Basil – a few fresh leaves
  • Olive Oil

KBP_3672Mince the garlic and snip the rosemary.  Heat a bit of olive oil over medium heat.  Add the garlic and rosemary and cook for a minute or two, being careful not to let the garlic brown.KBP_3676Add the tomatoes and simmer for a few minutes.KBP_3668Meanwhile, drain and rinse the beans.KBP_3677Add the wine and simmer another minute or two.KBP_3679Add the beans.KBP_3703Continue simmering, stirring occasionally, for another 20 or 30 minutes.  Meanwhile put the water on for the pasta and grill the sausage.KBP_3708Slice the sausage into thin diagonal slices.KBP_3713Tear in a few basil leaves.KBP_3715Add the pasta and sausage. Cook for a few  minutes more then transfer to a serving dish.KBP_3748Add a big salad and a loaf of bread for a great meal.

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{ 5 comments… read them below or add one }

1 Kathryn September 13, 2010 at 9:24 pm

I’ve just made this for the first time and I have to admit, it was my first time making an Italian tomato sauce that didn’t start with a jar of ready made sauce. Knowing how simple and delicious it can be, I’ll surely be broadening my repertoire. Thanks for the inspiration.

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2 Karen Bove September 13, 2010 at 9:32 pm

You’re welcome. I’m so happy to have inspired you to give it a try. Italian tomato sauces aren’t terribly hard to make and they’re so much better than the jarred stuff. Just keep experimenting because it’s really hard to go wrong!

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3 Winnie September 13, 2012 at 2:06 pm

I can’t wait to try this one! I get a sausage and lentil soup at a chain that I love. This looks even better!

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4 karenbove September 13, 2012 at 3:56 pm

I am really looking forward to cooler weather when hearty soups and stews like this one will be back on the menu. As with most of the dishes I make, feel free to mix it up and experiment. You can’t go wrong!

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5 karenbove September 13, 2012 at 3:59 pm

Also, you don’t have to grill the sausage outdoors. Just brown it in the pan before you do the garlic and rosemary then set it aside, adding it back to the pan when you add the beans.

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