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
35 comments:
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?
Thanks!
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.
I can't wait to cook this tonight for my wife and kids, thanks chef John!
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?
Could you use Spinach instead of the swiss chard?
This was fantastic!!!
Chris: I made this with spinach for dinner tonight, as I'm not a big fan of Swiss chard, and it turned out great.
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 (?).
I used spinach also. It turned out fantastic!
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
I will be making this for a pediatric hospital ward homemade delivered dinner at the end of the month. Thank you for the recipe.
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
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!
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!
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
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.
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...
Good lord. Just made this recipe. It was amazing. Thanks CJ.
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!
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.
This is my first time posting here (I'm a CJ follower via AR.com) 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!
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 :)
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.
Thanks!
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. ❤️
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!
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.
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.
Sounds like you may have turned it into a Tex Mex?
HI Chef,
Huge fan! I have cooked dozens of your recipes and loved them all! You have been a game-changer in the world of food for me and my family! Question, with this recipe and other pasta with sausage recipes, is there any other meat I can sub in for the sausage? I'm not a huge sausage fan because of the large fat content and texture.
Chef, I read your comment to use ground pork with seasonings, I will try that!
Wowzers this is good stuff. I didn't have Italian sausage thawed so I used chorizo. Oh my. Thanks for another winner. You, Chef John, are a CHEF GENIUS!
Chef John, I am 2nd generation Italian. I have been cooking all my life. Both my father and my mother taught me. I like to think I know a lot about food. But you totally blow me away. You really, really know how to cook.
I've made this several times and it's TREMENDOUS. Like many, I've subbed spinach for chard and nobody's complaining!
This was a perfect quick dish to put together today (a snowy winter day). No swiss chard so subbed frozen spinach. Yummy and warming! Thanks again for another great idea.☺️
Where are the directions for print??
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