• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Pasta E Fagioli (Pastafazool)

  • Recipe Submitted by on

Category: Pasta, Italian

 Ingredients List

  • 15 oz Italian white beans; drained
  • 1/2 lb Italian sausage, sweet
  • 1 c Onion; finely chopped
  • 1 tb Garlic; minced
  • 2/3 c Wine, white
  • 16 oz Italian tomatoes, peeled
  • -& liquid reserved
  • 1 Bay leaf
  • 1 ts Oregano
  • 1/2 ts Sage
  • 1/2 ts Rosemary, fresh; chopped
  • 2 tb Basil, fresh; chopped
  • 1 ts Tomato paste
  • 1/2 ts Red pepper flakes
  • Salt; to taste
  • 1 lb Fusilli
  • Parmesan
  • Parsley; chopped


Peel and crumble sausage. Cook in a deep saucepan until it has changed
color. If using a lean sausage, you may need to add a tablespoon of olive
oil to the pan. Add the onions and garlic and saute until the onions are
transparent. Add the wine and let simmer (not quite boiling) for a couple
of minutes. Then add the tomatoes, bring to a boil, lower the heat, and
add all herbs (except the parsley), tomato paste, pepper flakes, and canned
beans, and let simmer while the pasta is cooking.

Cook the pasta al dente, drain, and stir into the bean mixture. Toss in the
parsley and stir again. Add the Parmesan very gradually, and stir more.
Serve immediately.

Petaluma Pete (Ed Ward)
The Austin Chronicle
per Sam Waring

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