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Ghee Mashed Potatoes
Spicy Chicken Sausage Pasta e Fagioli
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Spicy Chicken Sausage Pasta e Fagioli is my spin on Martha Rose Shulman’s top-notch New York Times recipe that utilizes cooking liquid from the pinto beans to add richness and depth to the soup. Pasta e fagioli translates (as you have probably figured out) to pasta and beans, but it’s more than just a stick-to-your-ribs soup. Spicy sausage, tomatoes, and fresh spinach add tons of flavor.
| Prep Time | 10 minutes |
| Cook Time | 35 minutes |
| Servings |
6 servings
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Ingredients
- 1 tbsp + 1 tsp olive oil
- 6 ounces fully cooked spicy chicken sausage sliced into
1/4 inch rounds - 1 onion diced
- 4 cloves garlic minced
- 1 tsp chopped fresh rosemary
- 8 ounces dried pinto beans presoaked and drained
- 1 bay leaf
- 6 cups chicken or vegetable broth (or half broth and half water)
- Salt and pepper
- 28 ounces diced tomatoes with liquid
1 can - 1 cup dried elbow macaroni
- 2 cups tightly packed baby spinach
- grated parmesan cheese for serving
Ingredients
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Instructions
- TURN on the Sauté function. Once hot, add
1 tablespoon oil followed by the sausage. Sauté for 3 minutes, or until lightly browned. Remove the sausage and set aside. - ADD
1 teaspoon oil, the onion, garlic, and rosemary and sauté for 2 minutes, scraping the bottom of the pot. Turn off the Sauté function. Add the presoaked beans, the bay leaf, and broth. Season with salt and pepper. Secure the lid. - COOK at high pressure for 10 minutes and use a natural release for 10 minutes followed by a quick release.
- TASTE the beans for doneness. Beans should be firm and creamy, not crunchy. If not tender enough, return to pressure for 3 more minutes. Remove the bay leaf.
- ADD the tomatoes and turn on the Sauté function. Set the lid loosely on top but do not lock. Once boiling, add the macaroni and cook for 7 minutes with the top off or until al dente. Turn off the Sauté function.
- ADD the sausage and spinach and stir until the spinach is wilted. Season as needed and serve topped with parmesan.
- P.S. Leave out the chicken sausage and add
1 teaspoon red pepper flakes for a vegetarian version.
Laurel Randolph has been a cook since she was old enough to properly hold a whisk and a writer for close to ten years. She is the bestselling author of The Instant Pot ® Electric Pressure Cooker Cookbook. She has written for numerous publications including Serious Eats, Paste Magazine, Van Winkle’s, Table Matters, and PaulaDeen.com. Visit her at www.laurelrandloph.com.
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This is an amazing dish, but I’d cut back on the stock a bit (maybe 5c). It was close to impossible to fit everything in as listed here.
I will likely use pork sausage next time.
Pretty good, but I think next time I’ll use my Chipolte or Chorizo sausage next time. But still very flavorful all the same.