Best Spicy Pasta Fagioli Recipes

PASTA FAGIOLI

Steps:

• Transfer the onion, carrots and celery to the bowl of a food processor and pulse until chopped fine. Set aside.
• In a large dutch oven heat the olive oil over medium heat and add the chopped garlic. Sweat the garlic until fragrant and translucent, but don't brown it.
• Increase the heat to medium high and add the pancetta. Cook for one minute, stirring occasionally, then add the Italian sausage and cook, stirring occasionally until the sausage has browned.
• Add the onion, carrot, celery mixture and sauté until the vegetables are tender.
• Add the tomatoes, can of cannellini beans (including the liquid) and the chicken stock. Stir to combine. Add the oregano, bay leaves, crushed red pepper and parmesan cheese rind (if using). Stir, then cover with a tight fitting lid, bring the pot to a low simmer and cook for 20 minutes.
• While the soup is simmering, cook the orzo pasta to al dente, according to the package directions. Drain the pasta and set aside.
• Taste the soup and adjust seasonings as needed according to your tastes.

PASTA E FAGIOLI

Steps:

• Wrap the thyme, rosemary, and bay leaf in a piece of cheesecloth and secure closed with kitchen twine. Heat 1 tablespoon olive oil and butter in a heavy large saucepan over medium heat. Add the onion, pancetta, and garlic and saute until the onion is tender, about 3 minutes. Add the broth, beans, and sachet of herbs. Cover and bring to a boil over high heat, then decrease the heat to medium and simmer until the vegetables are very tender, about 10 minutes. Discard the sachet. Puree 1 cup of the bean mixture in a blender until smooth*. Before putting the puree back into the soup, add the macaroni and boil with the lid on until it is tender but still firm to the bite, about 8 minutes. Return the puree to the remaining soup in the saucepan and stir well. Season the soup with ground black pepper and red pepper flakes.
• Ladle the soup into bowls. Sprinkle with some Parmesan and drizzle with extra-virgin olive oil just before serving.
• *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

(SPICY) PASTA FAGIOLI

Steps:

• Heat oil in saucepan over medium-high heat. Add garlic and cook 1 minute.
• Stir in broth, water, tomato sauce, diced tomatoes and Italian seasoning. Bring to a boil.
• Add pasta and carrots; simmer for 10 minutes, stirring occasionally.
• Stir in beans, Capicola, salt and pepper. Heat through.
• Serve with grated Parmesan cheese and garlic bread.

PASTA FAGIOLI

Steps:

• Heat olive oil in a large saucepan over medium heat. Cook celery, onion, garlic, parsley, Italian seasoning, red pepper flakes, and salt in the hot oil until onion is translucent, about 5 minutes. Stir in chicken broth, tomatoes and tomato sauce, and simmer on low for 15 to 20 minutes.
• Add pasta and cook 10 minutes, until pasta is tender.
• Add undrained beans and mix well. Heat through. Serve with grated Parmesan cheese sprinkled on top.

EASY PASTA FAGIOLI

Steps:

• Heat olive oil in a saucepan over medium heat. Saute carrot, celery and onion until soft. Add garlic and saute briefly. Stir in tomato sauce, chicken broth, pepper, parsley and basil; simmer for 20 minutes.
• Bring a large pot of lightly salted water to a boil. Add ditalini pasta and cook for 8 minutes or until al dente; drain.
• Add beans to the sauce mixture and simmer for a few minutes. When pasta is done, stir into sauce and bean mixture.

PASTA FAGIOLI

Steps:

• Saute beef in large pot until beef starts to brown.
• Drain grease and add onions, carrots, tomatoes,garlic, and celery and simmer for about 10 minutes.
• Add rest of ingredients, (not the pasta) and simmer for 1 hour; season to taste.
• About 50 min into simmer, add uncooked pasta.
• While pasta cooks in the soup may need to add more v-8 as the pasta soaks up the liquid. I add another 6 oz can of V-8 while the pasta cooks.

PASTA FAGIOLI

Steps:

• Cook the celery and garlic in the olive oil in a large saucepan over medium heat. Discard the garlic after it turns a golden color. Add your tomatoes, tomato paste, crushed red pepper and salt (to taste). Simmer for 10 minutes or until the sauce is slightly thickened.
• Add the beans to the tomato sauce. Bring the mixture to a simmer while mashing some of the beans with the back of a large spoon.
• Stir in the pasta and cook, stirring often, until the pasta is al dente. The mixture should be very thick, but add a little boiling water if it seems to thick. Turn off the heat and let stand for 10 minutes prior to serving.

PASTA FAGIOLI

Steps:

• Heat oil in a large pot over medium heat until hot.
• Add onion and garlic to oil.
• Sauté for 5 minutes or until onion is tender.
• Stir in tomatoes with liquid, chicken broth, beans, parsley, basil and pepper.
• Bring to a boil over high heat, stirring occasionally.
• Reduce heat to low and simmer, covered for 10 minutes.
• Add pasta.
• Continue to simmer, covered for about 10 minutes or until pasta is tender.
• Garnish with freshly grated Parmesan cheese if you desire.