I have been making this recipe for close to thirty years, and it has always been a hit and a family favorite. When I serve it to someone for the first time, they inevitably ask me to please share the recipe. Traditionally, pasta e fagioli, pronounced “pasta fazool”, is served as a soup, but this rendition is a hearty, comforting casserole that combines tender penne pasta with savory Italian sausage, kidney beans, and a rich tomato-based sauce. The sauce is infused with garlic, onion, oregano, thyme, and a touch of cayenne pepper, creating layers of warm, flavorful seasoning with just a hint of heat. This satisfying meal is perfect for family dinners, gatherings, or a cozy night at home. I guarantee you won’t be disappointed!
Pasta e Fagioli
8 servings
1 28 oz. can Italian tomatoes, diced
1 15 oz. kidney beans, drained and rinsed
1 pound Italian sausage, crumbled
1 small onion, chopped
2 large garlic cloves, minced
3/4 teaspoon oregano, dried
3/4 teaspoon thyme, dried
2 – 3 tablespoons tomato paste
1/8 teaspoon cayenne pepper
salt and pepper, to taste
½ pound penne pasta, cooked
1/4 cup Parmesan cheese, grated
1/8 cup parsley, fresh minced
6 ounces Fontina cheese, grated
Cooking Instructions:
Drain and rinse the kidney beans.
Prepare water in a Dutch oven and bring to a boil. Cook Penne per instructions. Drain and set aside.
Meanwhile, Sauté the sausage, onion, garlic, oregano, and thyme in a heavy large saucepan over medium-high heat until sausage is browned, crumbling with a fork. Add tomatoes with juice, tomato paste, and cayenne pepper; then simmer for 5 minutes. Add kidney beans.
Season to taste with salt and pepper. Add cooked penne, Parmesan, and parsley, and toss to combine. Pour into a pretty casserole dish and sprinkle with Fontina cheese. Cover with foil and bake in a 375-degree oven for approximately 45 minutes or until hot throughout.
Chef Pauli launched her culinary journey creating wedding cakes and catering intimate events. She later became a Certified Personal Chef, crafting personalized menus and cooking in clients’ homes. Her path eventually led to Chick-fil-A’s Menu Development Team, where she developed new menu innovations with her creative, hands-on expertise.