Sausage Pasta Fagioli
Вставка
- Опубліковано 20 вер 2024
- Head to squarespace.co... to save 10% off your first purchase of a website or domain using code SIPANDFEAST.
Today we're making sausage pasta fagioli. I wanted to try something a bit different so added a mix of beans along with bigger pasta and Italian sausage. If you want to see a classic version check out our other pasta fagioli video linked right below.
ALSO, WATCH CLASSIC PASTA E FAGIOLI!
• AUTHENTIC PASTA E FAGI...
SUPPORT ON PATREON:
/ sipandfeast
MY AMAZON STORE (This is an affiliate link)
www.amazon.com...
***PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS***
SAUSAGE PASTA FAGIOLI PRINT RECIPE:
www.sipandfeas...
INGREDIENTS WITH GRAM AMOUNTS
4 tablespoons (56 grams) olive oil - divided
1 pound (454 grams) bulk Italian sausage
5 cloves garlic - sliced
1 medium onion - diced
¼ teaspoon crushed red pepper flakes
1 16 ounce can (454 grams) cannellini beans - drained, but don't rinse
2 16 ounce cans butter beans (908 grams) - drained, but don't rinse
6 cups water (1400 grams) to start but add more as needed
3 canned plum tomatoes hand crushed, note: just 3 plum tomatoes from 1 can - that's it!
8 ounces (227 grams) penne - or any pasta you like
1 Parmigiano rind - optional
salt and pepper - to taste
FOLLOW ME ON INSTAGRAM:
/ sipandfeast
Disclosure:
I am a participant in the Amazon Services LLC Associates Program. As an Amazon Associate, I earn from qualifying purchases.
Hey guys, this is a brothier version of the classic pasta fagioli and includes bigger ingredients (penne, butter beans, and sausage). Both taste testers wanted a thicker version similar to the classic pasta fagioli, which is made with smaller sized ingredients. For the classic version of pasta fagioli, check out this video: ua-cam.com/video/-lWEeZbBsG0/v-deo.html. As always, thanks so much for liking and sharing our videos. The ingredients and print recipe are always linked in the description for your convenience.
Oh, there’s nothing like good old delicious pasta, and now with a twist.
I haven’t even watched it but have already left my like!
I tend to make mine on the thick, verses soupy version by pureeing one can of the canelli beans with several cloves of garlic and enough chicken stock so it pours out of the blender a bit easier or the result will like a humus texture. Trial and error!
The portable gas stove you use in your videos, where did you get it? My husband would love one.
Your cooking brings me such joy and brings back so many memories of my pop-pop who taught so much about food and life.
James hit the jackpot with this Dad.
Haha my dad had me making his dinner lol 😂
Ha! You got that right!!
Your so mellow to watch. My 13 year old wants to learn how to cook. We want to make this for his grandpop for Father's day.
Actually dad has hit the jackpot with a son like James.
Love honesty of your family…this is a good thing. Their opinion actually gives your viewers an opportunity to adj, based on their opinions and your suggested remedy to their critique. Thank you for the great content!
I 100% agree. i have tried recipes from UA-camrs and online bloggers many, many times, and have had to figure out for myself what they were wrong about. Having James and his wife come in and a constructive conversation gives me a sense of what I might like! Everybody has different preferences.
The part I loved is James kept eating it. I did like that he came back with some things he didn’t like. I believe mom hit it right on the head.
James does an excellent job of critiquing and explaining. I can tell that you and your wife are very proud of him and you both should be. Please keep him as your Taste Tester because he does an excellent job.
Why every time I watch your videos I feel hungry?what a hearty soup
Love the real LONG ISLAND feed back. Really. I love this. Thank you!
Irish kid from NJ who grew up with an Italian best friend. I can smell my childhood watching this video.
My Nonna passed away when I was 4 years old. I made your Italian beef stew for my dad the other night and not only did it get rave reviews from everyone including my chef sister, but my dad told me that my Nonna used to make meals like that, which is something I didn’t know. Thanks so much for your channel and your recipes ♥️
It's fun watching your boy grow up. When you first started, it was either "good" or "not good" and if it was good, it was 10. Now that he's getting older, his palette and understanding is maturing. He's going in for more bites because it tastes good, but can give you an honest criticism when asked. That's his journey to becoming a man. Enjoy it, brother. Before you know it, he's going to be breaking down presentation and texture. But you will always have these videos to look back on. You won't regret recording it. Stay blessed
I'd be happy with a 7.5 from my family. Gotta remember there are several levels below that. What can raise or lower the ratings can be such small tweaks to the recipe or process. You get a 10 from me every time for getting us interested in wanting to try your recipes for ourselves! 👍👍
I love your expression watching your family taste testing. You can see the Pride in your face. Totally awesome!!
I used to make a redneck version w leftover spaghetti meat sauce and beef broth lol.....just add beans...it was tasty and quick
The way this man invites and accepts criticism is very healthy and a great role model.
This is my go to channel for recipes right now. Thanks for the content. I actually like a brothier soup so will definitely try.
I love James for his honesty mixed with his compassion for his dad. You've raised a great kid!
I like that your son gives the dish an 8 or more and he enjoys it so much that he can't stop eating it. To me it says that the soup taste very good.
It’s raining where I am right now, and I think I’ll make this tonight for the family. Thank you!
Thank you, made the older version. One of my daughters said: Dad, it is so good. I can’t stop eating! Now we make this once every two weeks. Very good before a winter sport or after.
This is great how can you not love this guy
I appreciate the family ratings. It shows different responses form different preferences. Another great video!
I have made a few of his recipes and we all loved them! I love how he tells about the proper heat like 4 out of 10, 7 out of ten. It's really helpful. Much better than sayin medium heat or medium high. I have never seen anyone else do this.
A lot of stoves don't have number levels on them. Mine does not, so low, medium, high is the only way for me to figure it out. I can see it would be more useful with the numbers.
Looks delicious! perfect for the cold rainy weather in London right now...im off to spain on tuesday, looking forward to some sun & plenty of butter beans!
I love butter beans. They are so tasty, good hearty bean. Awesome. My late mom would use them as a thickener for stews especially her oxtail stew. This might be Sunday supper. I make that parmesan rosemary loaf bread to go along with it. 😋😉
Try to get your hands on Spanish butter beans called Alubias. They come from the region of Castile in the centre of Spain like Avila and Segovia. They are the best you can get. They're very plump with an amazing creamy texture and really absorb flavour. They're available dried and you prepare them but also come in jars which are more expensive. They are the star of the dish and not just bulk. Dishes with beans, lentils and chickpeas are even more popular in Spain than Italy. Both countries were poverty stricken until quite recently in historical terms and no electricity so no refrigeration. Cured meat, salted fish, canned fish, dried peppers, pulses and beans, meat and cheese preserved in jars of olive oil. A way of life in the Mediterranean parts of Spain and Italy. Apologies for the lecture which is an extension of a bean recommendation. 😋
I'll look for the. Thank you
I have never put pasta and beans together before. But lately I make chicken noodle soup with egg noodles and great northern beans. I tried it with cannellini beans but the beans were half raw and I cooked them a long time. I am retired and live alone and I have to go the cheapest on brands, but even so i tried some of yours and I learned they were still good eating. Thank you!!
I bet it was great. I always put a pound of chard in mine. Have it almost every week from July through fall when I have an almost unlimited supply of chard in the garden.
Blend one of the cans of beans with one cup of your liquid, then add that to the dish, it makes it more silky.
I use sausage, onions, garlic, a red bell pepper, kidney beans, Catalini beans, mushrooms, ditalini pasta, tomato paste, chicken broth, and spinach along with parm. I infuse the tomato paste with the pasta prior to adding the broth. Simmer, add spinach, simmer, then add beans and parm. It is Devine
This looks amazing. I make a lemon bean soup with cannellini beans. I put one can of beans in the soup and then blend the other can of beans with 2 C broth. So instead of the 8 cups of water , use 6 C and use the other 2 C to blend with the other can of beans.
Honesty, preference, good food, I give your whole family a "10"! Love your food and it really is authentic to me married to an Italian myself. I am gonna try those big beans, Yum!
Thanks so much!
Pouring rain here in Ohio, this would be a great dish for today, I am like James, would like it a little thicker, so going to try 6 cups of liquid instead of 8...James is so sweet!!!
LOVE your vids and the Family!
And I think James has hit on some wisdom here: "A man's reach should exceed his grasp - or what's a Heaven for?"
Don't throw those rinds out! They are worth their weight in gold, especially when one considers the per-pound price of authentic Parmigiano Reggiano. Listen to this man! His brilliantly filmed culinary tutorials are a masterclass in cooking. Thanks for this and every video. And is it coincidence that this video dropped right after Chef Jean-Pierre's latest video: methinks not.
as usuall you all made me smile cant ask for more than that great dish background music and the Fam together ... second to none my rating = 11
Boy, a tough crowd today. Thanks for another nice video. This will be made for Sunday dinner this week.
I used to made a vegetarian version of ditalini pasta fagioli in my mid-20s. My base was diced carrots, celery, onion, garlic and tomato plus a volume of diced crimini to equal the rest of the ingredients. Tomato paste and parmesan rind were essential. I experimented with different kinds of beans - cannellini vs kidney vs garbanzo - dry vs canned. Veggie broth was preferred but optional. I used to make 5 gallons of this on Sundays, and it would last me and my roommate until Thursday night dinner. A cheap, fast, and satisfying meal. Oh right - I refrigerated the leftovers with the ditalini mixed in but I would drain all the liquid into a separate container. Upon reheating I would simply add more liquid and adjust seasoning. Keep the liquid mixed in if you're going to freeze portions though.
I love your website!!!! I pull from there at least once a week!!!
I've made this three times now and my family absolutely loves it. This should have a million views. You literally do my job for me.
Thank you, is what I meant to say.
I don't know how food critics do it. How do you distinguish what is "good". In our family we used to have polite arguments over the SALT issue. LOL! But in a family, pleasing them is the ultimate so if they like it thicker then give it that way. I would be this way...day one have it looser like a soup. It gets thicker as a leftover and bam...another variety of the dish . I made a lima bean stew this week with collard greens and neck bones. The beans did thicken it on their own even though I added about 5-6 cups of chicken stock. YUMMO.
Thumbs Up . . . saluti dalla California. On the garlic, Nonna knows best
I love that your son can be his true self. Even if he agree all the time
I'm glad you mentioned the fennel. I can't get Italian sausage where I live so I add fennel to sweet sausage meat; boy does it make a difference in taste; I love it. My Pecorino cheese didn't come with the rind. I'll have to ask the fishmonger, where I bought it if he has some. I like thick Pasta Fagioli also. Thanks, Jim.
With the cold weather right now this is a jackpot right here. I actually like the soup side of it more just because it feel like the warmth aids to the cold weather cozyness of the dish.
So much fun to watch, I start the video and just CHILL, great content!!
Yet another fabulous recipe. Thank you so much
Tough crowd. It looks really good to me and I'm giving it a shot tonight. Your channel is superb!
My favorite beans are butter beans, so I can’t wait to make this.
Brutal review,,, Great recipe, made it this morning after watching the video....Forks up dude.
Just found you. Love this! My mouth watered watching so I give you a 10 for that!
Man i love this channel, a quick and genuine good watch!
I'm making this today. Thanks y'all!
I give it a ten, just from the way it looks! I like it soupy!
Yessssss I just commented on ur other pasta fagioli video that I love making this with spicy Italian sausage then I stumbled on this gem of a video! I've never seen anyone else other than my gram make this with sausage in so glad u did! It takes the pasta fagioli to a whole new level and it's pretty much all I use in my pasta fagioli now
My boyfriend and I love watching your videos! We get excited every time you post a new recipe. Your family is so wholesome and adorable-we get a kick out of the reviews 🤣 Keep up the awesome content! Can’t wait to see more
Thanks so much and glad you're both enjoying the recipes!
Thanks for sharing this nice variation … I will definitely give it a try
Your end results looked so delicious, I am compelled to conjure up a pot of fagioli later this week.
And James is going back in for more! Thank you. God Bless and stay safe.
Both had valid objective comments justifying their scoring. 👍 Another winner cold winter day soup!
James always the tough critic 👍🥰
you are a Prince of Pasta!
You're interaction with your family is Priceless
Love it will be trying this week. Thank you
I really like the looks of this recipe. While visiting relatives outside of Rome, they made a thick Pasta Fagioli and at that time it was the absolute best I had ever tasted (recipe from my great-grandmother who grew up in the south of Italy), but I also like a brothier (is that a word?) soup so this is worth trying.
I'm sure it's fine. The pan is too shallow for the immersion blender on the beans, but that would make it thicker posthaste. I'll try it with rosemary from my Arizona garden. I might use smaller penne for more homogeneity.
My introduction to pasta fagioli. Love it! Got lots of beans on hand after new years. Thanks for the tip on heating a stainless pan before using it; explains why my omelet pan works so well , while my SS fry pan is a constant frustration.
IDK if it's allowed, but I subbed out one of the cups of water with red wine. It came out awesome! Love your channel.
Turned out perfect! Thanks for the recipe! I crushed the butter beans from one of the cans. Not a lot but just enough. The parm rind brought it all together.
wow even i knew that too much water. You make so good content its nice to always come back. Editing is not too fancy or anything either which i like
Good young critic. I knew it needed the salt and it was a bit too watery (it's personal though). Actually, bigged up like this, especially with the beans, it really reminded me of Spanish dishes. The large Alubias (Spanish butter beans from Castile but so much plumper and better) really absorb flavour. In Spain the sausage meat would be substituted with chunks of pork and chorizo. They would add pimenton (fine smoked paprika) and it might be thickened with some cooked down potatoes.
Thank you for the information on how to cook your pasta. I always wanted to know but was afraid to ask, lol
I find that it's best when you cook the pasta with the broth/sauce when you can. It tastes so much better!!
A quick week night meal. That's rate 7.5 or 8.5 out of 10 is a win. I'll add rosemary and a little more salt, blend some of the beans.
Great video and recipe, I loved when James tried to go back for more after giving his rating and you shooed him away, that gave me a good laugh!
I use an old style potato masher to squish some of the beans when I make fazool
THANKS - looks great
It looks delicious! My husband and I usually prefer soupy, so this would be perfect for us. Plus rosemary is not one of our favorites!! You would have knocked it out of the park in our opinion.😁 Being just the two of us, I would definitely have leftovers, so cooking the pasta separate might have to be done. Of course, might work to halve the recipe. This is going on my menu for next week. Thank you so much!
Looks delicious, as always!! Looking forward to enjoying this with my family, and best to your beautiful family!!💌🌅🎈
Another great use for my homemade Deer Sausage plus some rosemary. Great job!
I had a little tomato paste after I cook off my sausage for more flavor....and top with home made garlic parm croutons and I only use cannilini beans
great video , really like the critique part in the end ;)
You get a 10 from me! My hub loves your recipes. He prefers Japanese/Asian food and isn't keen on Italian. Me, I'm the opposite! But since I've been making your recipes he doesn't complain.
Thank you.
Nice touch with the sausage, I’ve been doing that for years and I’ve always done a way thicker version. I also use beef broth instead of so much water.
Finally got around to making this one for dinner tonight, give it a solid 9.5 at least. Loved the richness of it and the flavor was great. First time I ever used a cheese rind in cooking and it adds a whole other layer to it. Will be adding this to the winter rotation.
Great recipe! A must try...
Absolutely cooked to prefection. Thanks for the recipe.
My thoughts *exactly* at 06:17 to 06:40, except for me it was Pasta e Ciceri. To paraphrase Adam Ragusea, _"The stove is the shrine where I convene with my ancestors."_
Always great !!
I’d say if you want that much liquid (more servings!) use the bean liquid with is thicker than water!
Great video as always! My wife an I love your recipes, they always come out great when we make them. We would love to see you make seafood fra diavolo. We have made your shrimp diavolo and it was awesome I would just be interested to see how you cook the other seafood ingredients with the recipe. Keep up the great work!
Looks great! 💙
This looks amazing!🌟 Great variation of a classic!😋💕 Don't forget a side of Italian Bread to soak up any soup left in the bowl!🥖
The next level of yumm
My Granma's pasta fazool is so simple. Beans, garlic, tomato sauce & water. That's it.
I want this! I love pasta fazool!!!
Perfect timing! I just used butter beans in a chili and was like "that was weird." So I wondered what else I can use them in. This looks great!
Love this channel, thanks for all the great recipes!
The pan you’re using in this video is called a rondeau basically it is a half size Dutch oven…it’s used specifically for certain dishes like this as opposed to stew 👍 great video ❤️
Perfect cold weather food. Looks great Jim. Might have to fix some this weekend.
Your video makes me smile. :)