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.
6ouncesfully cooked spicy chicken sausagesliced into 1/4 inch rounds
1tspchopped fresh rosemary
8ouncesdried pinto beanspresoaked and drained
6cupschicken or vegetable broth(or half broth and half water)
Salt and pepper
28 ouncesdiced tomatoes with liquid1 can
1 cupdried elbow macaroni
2cupstightly packed baby spinach
grated parmesan cheesefor serving
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.