If you're pressed for time, you can sub 1 1/2 cups canned beans for the dried. There's no need to precook the canned beans—just drain and rinse them before adding them to the onions.
Ingredients
Makes 6 servings
Step 1
In medium bowl, combine beans and cold water to cover by 2 inches. Cover tightly and refrigerate at least 8 hours or overnight.
Step 2
Drain beans. In medium saucepan over moderately high heat, combine beans, cold water to cover by 1 inch, 1 tablespoon salt, and 2 tablespoons olive oil. Bring to boil, then reduce heat to low and simmer, partially covered, until tender, about 90 minutes. Drain and set aside.
Step 3
In large pot over moderately high heat, bring 6 cupssalted waterto boil.
Step 4
Meanwhile, in medium saucepan over moderate heat, heat remaining 2 tablespoons olive oil until hot but not smoking. Add sausage and sauté, breaking up with wooden spoon, until brown, about 6 minutes. Add onions and sauté until translucent, about 5 minutes. Add garlic, rosemary, beans, stock, pepper, and remaining 1 teaspoon salt and bring to simmer. Reduce heat to moderately low and simmer, uncovered, until heated through, 3 to 5 minutes.
Step 5
Cook pasta in boiling water until just tender, about 8 minutes. Drain well, stir into soup, and serve.
How would you rate Pasta e Fagioli con Salsicce (Pasta and Beans with Sausage)?
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Reviews (33)
Back to TopI guess I'm an anomaly: I make this recipe as written and I love it. I prefer my pasta fazool without tomatoes--that's why I chose this recipe to follow. I use canned beans, and this makes this a very quick, easy, satisfying weeknight dinner.
wootshill
Santa Rosa
10/19/2019
Whoops -forgot to add that in the future I would add some celery and carrot along with the onion and garlic!
Einer2
Hilliard, OH
10/13/2017
So I'm giving it three forks for inspiration to make this style of soup once again! The equivalent of 8 oz. of dried beans is more like 3 cups (rather than the 1 1/2 suggested in the header) As most others I added canned tomatoes. I always find that the amount of pasta is too high, so cut in half and still needed to add an additional 2 cups of broth for our taste. No salt other than that cooked into my beans. Also added a small piece of Parmesan rind. Other than that it was fantastic!!!
Einer2
Hilliard Ohio
10/13/2017
This is the best recipe I've ever made for this soup. I added crushed tomatoes for depth and umami. So delicious. I've made this recipe so many times. My family loves it.
fralaxis
Avon, CT
1/17/2016
I've tried a number of recipes for this dish over the years but this is the first I'll be revisiting. I added crushed tomatoes following the suggestion of other reviewers and had a lot of misgivings that I didn't use whole canned tomatoes instead, until I tasted the final dish. Crushed tomatoes added the depth of flavor while allowing the texture of the beans and pasta (I used mini farfalle instead of tubetti) to shine through. As with most soups, use homemade stock if at all possible. (I made chicken, but beef or vegetable would have worked just as well). I prefer using dried beans--it allows you to simmer the soup until the beans are tender to give the flavors time to develop. I added dried oregano to taste during cooking and served with chopped fresh basil and shredded Romano cheese.
SteveD63
Cincinnati
1/1/2014
Received rave reviews. Had osso buco stock from the prior week which I utilized instead of chicken stock. Tomatoes are required. Use plenty or oregano and basil. For a slightly thicker soup and to disguise a pick eater, ground all the sausage meet and half the beans.
SuperJofe
12/29/2013
I agree. Add a can of diced tomatoes when you add the beans (2 cans). Also, top with basil. Very, very good. It feels very hearty, but it's actually quite light.
Anonymous
Seattle, WA
12/27/2012
I don't want to rate this recipe because I made so many changes but I did use this recipe as a base. I added red wine to the cooked onion and sausage with the garlic and rosemary. Once that simmered for awhile I added canned cannellini beans as well as a can of fire roasted tomatoes, Fresh basil and oregano. I also simmered it for a long time before adding the pasta. The end result was a dish everyone loved.
carmellanicole
Arizona
1/30/2012
I made this pretty much as is, and then after having a small bowl, went back and added the tomatoes & basil, as suggested. It also needs to sit on simmer for about half an hour, so flavors can blend. I made the mistake of adding dried rosemary, and ended up having to pick out pieces of rosemary when eating, as they were like little sticks in the mouth. I do like the flavoring of the rosemary, however. Also, I used dried beans, cooked them longer than suggested, and they still were not soft enough. All in all, I thought this recipe was very good.
Dreambaby
1/15/2012
This was okay, but didn't have the depth of flavour I remember from the pasta fazule of my childhood. I made lots of tweaks--deglazed the sausage with red wine, added the garlic in with the onion, added kale, and a grana padano rind. I also topped it with grated romano at the end, and let the flavours marry a bit more before serving. In future I'd make these changes, and possibly use a richer stock, maybe half chicken/half veal.
embolini
London, UK
8/22/2011
Made this last night. I added a can of plum tomatoes (chopped), a teaspoon of fresh oregano and two teaspoons of fresh basil (both finely chopped). My wife told me to add this to her favorite soup recipes and make it again soon. It was very, very good!
DavidinFL
Sarasota, Florida
8/18/2011
Delicious. I added about 12 or so ounces of rushed tomato, 2 cans of the beans, and cooked the soup for about 30 minutes on low before adding the pasta. Sprinkled some dried oregano and basil and cayenne pepper as well. My roommate and I went to town on it. Absolutely delicious.
jerbear1982
Boston, MA
5/17/2011
Agree with tomatoes and 3rd can of pureed beans for thickness. I also used 16oz pasta which makes it a little pasta-heavy, but still delicious. Flavors are great.
cpschaeffer
Buffalo, NY
10/4/2010
I agree if you are using canned beans use 2. Probably could handle more if you like. Add the crushed tomatoes...you'll be glad you did. Half the amount of pasta I think. Those little ditalini soaked up so much of the liquid (after being cooked) that I had to add stock the day I made it and add several cups for leftovers the net day. The pasta just over took the dish. I would absolutely make it again and just a few tweaks. I halved the garlic too.
Anonymous
San francisco
9/9/2010
If you watch the video, you can add whole garlic during cooking and then remove it for serving to give a subtle garlic flavor. Also for those who don't want all that pasta, pre-cook pasta and put the desired amount in the individual bowls prior to adding soup.
bxfccv
Burlington, Vermont
9/2/2010
