Pasta Fagioli with Sausage

Fagioli refers to beans in general, which are a favorite ingredient in Tuscan cooking and an easy way to make a pasta dish more meaty--without adding more meat!

Pasta Fagioli with Sausage
Servings: 8 Prep 10 mins Cook 18 mins


  • 2 tablespoons extra-virgin olive oil
  • 1/2 pound sweet Italian sausage, casings removed
  • 3 cloves garlic, thinly sliced
  • 3 large chicken bouillon cubes, dissolved in 6 cups hot water
  • 1 can (28 ounces) crushed tomatoes
  • 1 teaspoon dried Italian seasoning
  • 1/4 teaspoon onion salt
  • 1/4 teaspoon black pepper
  • 1 pound ditalini pasta
  • 2 cans (19 ounces each) cannellini beans, drained and rinsed
  • 1/2 cup shredded Parmesan cheese

Make It

1. In large saucepan, heat oil over medium-high heat. Crumble sausage into saucepan; cook, stirring occasionally, about 5 minutes or until no longer pink. Add garlic; cook for 1 minute.

2. Add dissolved bouillon cubes, tomatoes, Italian seasoning, onion salt and pepper. Bring to a boil over high heat. Stir in pasta. Reduce heat; simmer, stirring occasionally, for 10 to 11 minutes or until pasta is tender.

3. Stir in beans; cook about 1 minute or until beans are heated through. Serve immediately with cheese.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 439, Fat, total (g): 14, chol. (mg): 22, sat. fat (g): 4, carb. (g): 60, fiber (g): 6, pro. (g): 16, sodium (mg): 1239, Percent Daily Values are based on a 2,000 calorie diet.