Sausage Mushroom And Chickpea Pasta Fazool Recipes

SAUSAGE, MUSHROOM, AND CHICKPEA PASTA FAZOOL

Steps:

• In large pot, combine the sausages and oil; brown the sausage on all sides over low to medium heat, turning often.
• Remove sausages and set aside; pour off all but 1 tablespoon fat.
• Saute the onion in the same pot, over medium heat, until wilted and the browned bits on the bottom of the pot have become syrupy, 3-5minutes.
• Stir in the garlic and rosemary; stir/saute for another minute, until both smell profusely.
• Stir in the mushrooms and saute until mushrooms have exuded their liquid and have become limp and tender.
• Add in water, crushed tomatoes, salt, and pepper; stir well, cover, and bring to a boil over medium heat.
• Whil waiting for soup to boil, cut the sausages into 1/4-inch thick slices.
• When the soup boils, decrease heat, uncover, and let simmer gently for 5 minutes.
• Stir in the drained chickpeas; return to a simmer.
• Stir in the sliced sausages and turn off the heat; serve piping hot in flat bowls over macaroni or rice.
• Can be refrigerated for several days; can be frozen for up to six months.

PASTA FAZOOL CASSEROLE

Steps:

• Preheat oven to 400°F. Sauté first 6 ingredients in heavy large saucepan over medium-high heat until sausage and beef are brown, crumbling with fork, about 5 minutes. Add tomatoes, tomato paste and cayenne and simmer 5 minutes, breaking up tomatoes with back of spoon. Add kidney beans and heat through. Season with salt and pepper. Add mostaccioli, Parmesan and parsley and toss to combine. Transfer to 9x13-inch baking dish. Sprinkle with cheese. Bake until cheese melts, about 30 minutes.

PASTA FAZOOL (PASTA E FAGIOLI)

Steps:

• Heat oil in a skillet over medium-high heat. Brown sausage while breaking it into small pieces, about 5 minutes. Reduce heat to medium. Add diced celery and chopped onion. Cook until onions are translucent, 4 to 5 minutes. Add dry pasta. Cook and stir 2 minutes.
• Stir in tomato paste until evenly distributed, 2 to 3 minutes. Add 3 cups broth. Raise heat to high and bring to a simmer. Add salt, black pepper, pepper flakes, and oregano. When soup comes to a boil, reduce heat to medium and let it simmer about 5 minutes, stirring often. Check soup consistency and add more broth, if needed.
• Place chopped chard in a bowl. Cover with cold water and rinse the leaves; any grit will fall to the bottom of the bowl. Transfer chard to colander to drain briefly; add to soup. Cook and stir until leaves wilt, 2 to 3 minutes.
• Stir in white beans; continue cooking and stirring until pasta is perfectly cooked, another 4 or 5 minutes. Remove from heat and stir in grated cheese. Serve topped with grated cheese, if desired.