Wednesday, October 12, 2016

Sausage Pasta Fazool (Pasta e Fagioli) – Perfect for “One of Those Days”

It’s not completely accurate to say this is my recipe for sausage pasta fazool, since I’ve probably never made this the same way twice, but that’s just the kind of dish it is. In fact, I rarely even make it on purpose, but rather as a way to use up leftover meat. Regardless of what you use, this is classic Italian-American comfort food at its finest.

Having said that, if you were going to make this intentionally, this particular array of ingredients does work quite well. Sausage is always a great choice for a sauce, since not only do we get our meat, we also get all the associated garlic, herbs, and spices for free.

Speaking of the herbs and spices, I went with “sweet” Italian, because I really like how the anise and fennel seeds work with the beans, but any variety of fresh or dried sausage can be used. So, don’t feel like you have to wait for “one of those days” before giving this a try. Enjoy!

Ingredients for 2 large or 4 smaller portions:
1 tablespoon olive oil
12 ounces sweet Italian sausage
1 rib celery, diced
1/2 yellow onion, chopped
3/4 cup dry macaroni
1/4 cup tomato paste
3 to 4 cups chicken broth, or as needed
salt and freshly ground black pepper to taste
red pepper flakes to taste
1/4 teaspoon dried oregano
3 cups chopped Swiss chard
1 (15-oz) can white beans, drained
grated Parmigiano-Reggiano cheese


Orenwolf said...

Chef, quick question.

I know this depends largely on the sausage used, but should one skim the simmering liquid initially to remove some fat? I notice a fair amount in the video, and I certainly don't want to adversely affect flavor! However, I fear a greasy mouthfeel otherwise?


John said...

So, what you're saying is that in the 1970's, Betty Crocker made an all-important marketing decision to call it "Hamburger Helper" instead of "Pasta Fazool"? I like this version better.

Andreas Tsiapis said...

I can't wait to cook this tonight for my wife and kids, thanks chef John!

Mark said...

Great recipe, chef, but could you assist - for someone outside of the US that has no idea what "Italian Sausage" entails, how to emulate that?

Chris Jensen said...

Could you use Spinach instead of the swiss chard?

Keith Dingle said...

This was fantastic!!!

Dave said...

Chris: I made this with spinach for dinner tonight, as I'm not a big fan of Swiss chard, and it turned out great.

John said...

Mark: ground pork seasoned with salt, pepper, maybe garlic, crushed red pepper flakes if you like heat, and then seasonings that you often find in Italian cooking (it's up to you: thyme, basil, oregano, rosemary, sage). I often taste fennel seed in US versions, but "Italian Sausage" sold in other countries tends not to have it (?).

Beth Anderson said...

I used spinach also. It turned out fantastic!

SLO Safe Ride said...

Hey Chef John. I made this last night and it was excellent. I have been watching your videos for a few years and have never commented before. Your videos have really helped me learn to cook and make great food. If you are ever in San Luis Obispo, CA I would love to buy you a beer or show you around. Thanks again for making these videos. - Noah

Georgia Dabinett said...

I will be making this for a pediatric hospital ward homemade delivered dinner at the end of the month. Thank you for the recipe.

P Lusardi said...

Made this last night, what an excellent quick tasty meal! I ended up using spinach instead of the Swiss Chard. I find the Swiss Chard to be, well...too neutral..... hayyyyy yooooo

Denis said...

Tonight we supped with real comfort food. Sausage Pasta Fazool and Chef John's No Kneed Ciabatta Bread. Wife loves every recipe you put out. Sausage Pasta Fazool is no exception. This recipe was so fun and delicious. 38 minutes for the SPF and supper was served. 5 Stars. You are my hero Chef John. You ROCK!

JWolfe said...

This was fabulous! I added some fresh garlic to the onions... this is a great recipe for those nights when you want something hearty eat!

Oliver Wolters said...

Hey Mark,
try to find something thats called Salsiccia or Salsicce. At least here in Germany, italian frying sausage is sold under that name. Perhaps you have to look out for a italian deli shop.
I hope I was helpful,
cheers, Oli

Roberto said...

Can't get Swiss Chard where I live because, "We don't sell any food from Switzerland except chocolate". So I made this last night using Kale. It was great. I suppose collard greens or mustard greens would work well too. I pushed the mixture to the sides, added the tomato paste to the center, and caramelized it a little bit. This technique makes my quick ragu taste like it's been cooked for hours and it worked well for this recipe too.

Todd said...

Made this today, was FANTASTIC. For some reason I didn't get the bright red color Chef John got, but it was still delicious. I officially ate to much...

Tom Smith...the one and only said...

Good lord. Just made this recipe. It was amazing. Thanks CJ.

Alex Weber said...

Wow wow wow, so good! I also added some fresh garlic with the onions, and had to sub bok choi for the swiss chard (hey, that's what we had here in Beijing, :p), but I'd been worried it might be somewhat bland and wow was I ever wrong. Such a fabulous lunch, thanks a million, chef!

Tony Gilstrap said...

I have been watching your YouTube videos for a few years now. This us the first recipe I have tried and it turned out amazing.

Redcaddy97 said...

This is my first time posting here (I'm a CJ follower via Boy, did I pick a good one to start with. This is awesome. I used spinach because that's what I had on hand. Used radiatore because....that's what I had on hand. Very good and will be making ALOT! Thanks for a great, easy, quick recipe!

egorgrif said...

Dear Chef John,
after almost a year of watching your blog and cooking numerous recipes, i made this amazing yesterday evening. as you say in your video, it was "one of these days". girlfriend is stressed, life is kinda getting under your skin.
i found some italian sausage and started making this deliciousness and the result was AMAZING
it is one of the best dishes we´ve eaten in a long while. as foodlovers we (most of the time, just me) i visit your blog everyday and look out for new and exciting recipes. the love, humor and care for detail is inspiring and just a treat to watch you teach us how to eat healthy and tasty.
i want to extend the biggest THANK YOU for your awesome work. i know that without your blog and your videos our life would be missing something.

THANK YOU from Austria from an Austrian and Texan :)

Garrett Darnell said...

Chef John,

I've had this one bookmarked for a while now, and I finally made it tonight. It was absolutely fabulous, and I know I'll be making it again soon.


Jacqui Cain said...

Made this but used mini bow ties and added a carrot - OMG - where has this recipe been my whole life! Going to do the Roman gnocchi next. ❤️

Ms. Jetsfoeva said...

Made this tonight. About 30 minutes to get it on the table and a hit with my sometimes picky partner. Will have lots for leftover - hoping the noodles don't get too soggy but I'll definitely look forward to it at lunch. Add a scoop of sour cream to the finished product to add creaminess and simmered with a parmesan rind in lieu of the grated parm - which I didn't have. Thanks for the great recipe!

Kris Whiteleather said...

Still a favorite of the family to consume, and a favorite of mine to prepare.

I do a few things differently now that I have dozens of preparations of this under my belt:

1) Duck fat or bacon fat instead of olive oil for a silky mouth feel.
2) Gluten free Barilla elbows for my wife.
3) In addition to celery and onions I add bell pepper for the aromatic veggies.
4) In addition to oregano, I add bay leaf and a star anise.
5) Escarole instead of chard to amp up the distinction between the greens and the stew.
6) Half chicken and half beef stock (I got caught short one time and every one was like "whaaaa...that's amazing")
7) Thin with red wine in winter to add weight. Thin with white wine in summer to lighten it up.
8) Freeze half of it. It freezes and re-heats very well.

Hope that can be helpful.

booch221 said...

I made it with mild Italian sausage the first time and it was still too spicy for me. The next time I used a pound of hamburger instead. Much better. Instead of cannellini beans, I used a 15 oz can of tri bean blend (pinto, red kidney beans, and black beans). It was delicious and visually appealing too.