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Every time Pasta Fagioli hits our family menu board, I get all drooly. This crowd-feeding pasta is one I make several times a year, freezing half the batch for a quick dinner in the future. Complete with protein, low sugar sauce, beans, cheese and veggies, this complete dinner needs no side dish or accompaniment. Simply dish it out into a warm bowl and enjoy!
Chopping all the veggies is quick work with my veggie chopper and flexible cutting boards. The rich colors inside the pot give me such pleasure to know the ingredients are good for me. I’m eating the rainbow!
I tend to measure my seasonings carefully but end up heavy-handing my dash of oregano in this dish. I love Italian seasonings and if you’re not fully filling your 2T, the Pasta Fagioli may seem a bit flat in taste.
The marinating and stewing is an important part of this recipe. While my Pasta Fagioli isn’t a 30-minute meal because of this step, it’s easy to let it simmer while you help the kids with homework, fold laundry or tackle the last of your Disney Parks Moms Panel questions. I like to prep and cook this dish before the kids get off the bus, so it’s ready for dinner without the 5 o’clock prep!
My kids love a bit of “shakey cheese” on top of this dish, and the DIY part of this step keeps them involved. Red has started chopping fruits and mixing dishes, but Scarlett keeps her involvement limited to observing and sprinkling. Either way, the Pasta Fagioli is a family friendly one-pot wonder that will please everyone.
One-Pot Pasta Fagioli
- dutch oven pot
- 1 lb Mild Italian sausage
- 1/2 large Red onion, chopped small
- 2 cup carrots chopped
- 1 stalk celery, chopped
- 2 (14.5 oz) cans petite diced tomatoes
- 1 (15 oz) can black-eyed peas drained and rinsed
- 1 (15 oz) can white beans drained and rinsed (kidney, garbanzo, white, etc. Anything is a good fit)
- 4 c beef broth
- 1 (26 oz) jar pasta sauce
- 2 tsp dried oregano
- 1 tsp Tabasco or Texas Pete
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2.5 cups dry rotini pasta
- Brown sausage in a large dutch oven to almost burned, drain and return to pot.
- Drain the beans and black eyed peas, add to sausage in pot.
- Add everything EXCEPT NOODLES into pot and simmer on low, covered, for 2 hours.
- Turn off and let sit to marinate for about 20 minutes.
- Turn on the heat and bring to a boil again, add pasta noodles to the dutch oven and cook as directed.
- Serve sprinkled with grated/shredded parmesan cheese and crusty bread.