Pasta Fazool (Pasta e Fagioli)

 

Since kicking off in 2020, Pasta Night has grown into something truly special, and we couldn’t have done it without your amazing support (and, of course, your love for carbs!).

Each week, we’ve created some unforgettable pasta nights, and we’ve loved sharing a new recipe with you to try at home. And guess what? 2025 is going to be even more exciting, with lots of tasty things we can’t wait to share!

To kick off the new year, did you know that it’s a scientific fact that eating pork, beans, or greens at the beginning of a new year brings you good luck? Imagine the good fortune we’ll get by combining all three into one delicious dish! This Pasta Fazool (Pasta e Fagioli) is so satisfying and tasty that even if it didn’t bring me luck, I’d still make it. Plus, it’s perfect with some crusty, toasted bread.

Pasta Fazool (Pasta e Fagioli)

Serves 2

Prep Time: 10 minutes

Cook Time: 25 minutes

 
 

Ingredients

1 tablespoon olive oil

350 grams Italian sausage

1 stalk celery, diced

½ yellow onion, chopped

¾ cup dry elbow macaroni

¼ cup tomato paste

3 cups chicken broth (or more, as needed), divided

¼ teaspoon crushed red pepper flakes (or to taste)

¼ teaspoon dried oregano

Salt and freshly ground black pepper, to taste

3 cups chopped Swiss chard

1 can cannellini beans, drained

¼ cup grated Parmigiano-Reggiano cheese, plus additional for serving

Method

  1. Heat oil in a skillet over medium-high heat. Cook and stir the sausage in the hot skillet until browned and crumbly, about 5 minutes. Reduce heat to medium.

  2. Add diced celery and chopped onion. Cook until onions are translucent, about 4 to 5 minutes. Add dry pasta and cook for another 2 minutes.

  3. Stir in tomato paste until evenly distributed, 2 to 3 minutes. Pour in 3 cups of broth and bring to a boil. Stir in red pepper flakes, oregano, salt, and pepper. Reduce heat to medium and let simmer, stirring often, for about 5 minutes. Add more broth if needed.

  4. Rinse the chopped chard in cold water to remove any grit, then drain. Add to the soup and cook, stirring, until the leaves wilt, about 2 to 3 minutes.

  5. Stir in the white beans and cook until the pasta is tender, about 4 to 5 minutes. Remove from heat and stir in the grated Parmigiano-Reggiano cheese.

  6. Serve topped with additional grated cheese.

Ready for Pasta Night?

We can’t wait to see you on Tuesday, January 14th! Don’t forget to book early at earl.co.nz for a spot at Pasta Night!

 
THOMAS NEWFIELD