Sausage Mushroom And Chickpea Pasta Fazool Recipes

PASTA FAZOOL (PASTA E FAGIOLI)

Steps:

• Heat oil in a skillet over medium-high heat. Brown sausage while breaking it into small pieces, about 5 minutes. Reduce heat to medium. Add diced celery and chopped onion. Cook until onions are translucent, 4 to 5 minutes. Add dry pasta. Cook and stir 2 minutes.
• Stir in tomato paste until evenly distributed, 2 to 3 minutes. Add 3 cups broth. Raise heat to high and bring to a simmer. Add salt, black pepper, pepper flakes, and oregano. When soup comes to a boil, reduce heat to medium and let it simmer about 5 minutes, stirring often. Check soup consistency and add more broth, if needed.
• Place chopped chard in a bowl. Cover with cold water and rinse the leaves; any grit will fall to the bottom of the bowl. Transfer chard to colander to drain briefly; add to soup. Cook and stir until leaves wilt, 2 to 3 minutes.
• Stir in white beans; continue cooking and stirring until pasta is perfectly cooked, another 4 or 5 minutes. Remove from heat and stir in grated cheese. Serve topped with grated cheese, if desired.

SAUSAGE, MUSHROOM, AND CHICKPEA PASTA FAZOOL

Steps:

• In large pot, combine the sausages and oil; brown the sausage on all sides over low to medium heat, turning often.
• Remove sausages and set aside; pour off all but 1 tablespoon fat.
• Saute the onion in the same pot, over medium heat, until wilted and the browned bits on the bottom of the pot have become syrupy, 3-5minutes.
• Stir in the garlic and rosemary; stir/saute for another minute, until both smell profusely.
• Stir in the mushrooms and saute until mushrooms have exuded their liquid and have become limp and tender.
• Add in water, crushed tomatoes, salt, and pepper; stir well, cover, and bring to a boil over medium heat.
• Whil waiting for soup to boil, cut the sausages into 1/4-inch thick slices.
• When the soup boils, decrease heat, uncover, and let simmer gently for 5 minutes.
• Stir in the drained chickpeas; return to a simmer.
• Stir in the sliced sausages and turn off the heat; serve piping hot in flat bowls over macaroni or rice.
• Can be refrigerated for several days; can be frozen for up to six months.

PASTA FAZOOL (PASTA AND BEANS WITH SAUSAGE)

Steps:

• Set oven to 400 degrees F.
• Grease a 13 x 9-inch baking pan.
• Cook the pasta until just al dente (do not overcook); drain, do not rinse and immediately toss with 1-2 Tbsp oil to prevent sticking; set aside.
• In a large fry pan, sauté the sausage, ground beef, onion, garlic, dried oregano and thyme, over med-high heat, until the sausage and the ground beef are brown, crumbling with a fork while cooking (about 6-7 minutes).
• Add in the undrained tomatoes, tomato paste and the cayenne pepper; simmer for 5-6 minutes (breaking up tomatoes with the back of a spoon).
• Add in the kidney beans, and heat through.
• Season with salt and pepper.
• Add in the cooked pasta, Parmesan cheese and parsley; toss to combine.
• Transfer the mixture to a prepared baking dish.
• Top with grated cheese.
• Bake for 25 minutes, or until cheese melts and the mixture is hot and bubbly.