Pasta Sausage And Bean Ragoût Recipes

PASTA FAZOOL (PASTA AND BEANS WITH SAUSAGE)

Steps:

• Set oven to 400 degrees F.
• Grease a 13 x 9-inch baking pan.
• Cook the pasta until just al dente (do not overcook); drain, do not rinse and immediately toss with 1-2 Tbsp oil to prevent sticking; set aside.
• In a large fry pan, sauté the sausage, ground beef, onion, garlic, dried oregano and thyme, over med-high heat, until the sausage and the ground beef are brown, crumbling with a fork while cooking (about 6-7 minutes).
• Add in the undrained tomatoes, tomato paste and the cayenne pepper; simmer for 5-6 minutes (breaking up tomatoes with the back of a spoon).
• Add in the kidney beans, and heat through.
• Season with salt and pepper.
• Add in the cooked pasta, Parmesan cheese and parsley; toss to combine.
• Transfer the mixture to a prepared baking dish.
• Top with grated cheese.
• Bake for 25 minutes, or until cheese melts and the mixture is hot and bubbly.

PASTA SAUSAGE & BEAN RAGOUT (PASTA FAZOOL OR PASTA E FAGIOLI

Steps:

• Heat oil in heavy large pot over medium-high heat.
• Add onion and garlic powder and sauté 6-10 minutes.
• Add sausage and sauté until brown, breaking up large chunks with back of fork, about 5 minutes.
• Add tomatoes with juice, broth, beans, 1 cup basil, oregano, and dried crushed red pepper.
• Simmer/boil 15 minutes to blend flavors, stirring occasionally.
• Add dried pasta and cook until tender but still firm to bite, about 15 more minutes.
• Add spinach and cook just until wilted, stirring occasionally, about 4 minutes.
• Mix in 1/3 cup cheese and remaining 1/2 cup basil.
• Season ragout with salt and pepper; ladle into bowls. Serve, passing additional cheese separately.

PASTA, SAUSAGE, AND BEAN RAGOûT

Steps:

• Heat oil in heavy large pot over medium-high heat. Add onion and garlic and sauté 6 minutes. Add beef and sausage and sauté until brown, breaking up meats with back of fork, about 5 minutes. Add tomatoes with juice, broth, beans, 1 cup basil, oregano, and dried crushed red pepper. Simmer 15 minutes to blend flavors, stirring occasionally. Add pasta and cook until tender but still firm to bite, about 15 more minutes. Add spinach and cook just until wilted, stirring occasionally, about 4 minutes. Mix in 1/3 cup cheese and remaining 1/2 cup basil. Season ragout with salt and pepper; ladle into bowls. Serve, passing additional cheese separately.