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Monday, October 29, 2012

Big Daddy Patty Cooks Dinner: Pasta Fagioli

Pasta Fagioli

½ lb. Italian sausage, crumbled (or use regular pork sausage and add 1 tsp. Italian seasonings in addition to spices listed below)

½ lb. lean ground beef, crumbled

½ onion, chopped

2 cloves garlic, minced

1 tsp. dried oregano

1 tsp. dried thyme

28 oz. Italian diced tomatoes, undrained

14 oz. can dark kidney beans, undrained

2 cups strong beef broth

2 Tbs. tomato paste

1/8 tsp. cayenne pepper

1/8 cup freshly minced parsley (or sub 1 tsp. dried)

Kosher salt and freshly ground pepper, to taste

½ lb. penne pasta, cooked according to pkg. directions

Parmesan cheese, freshly shredded

 Sauté sausage, ground beef, onion, garlic, oregano, and thyme in heavy Dutch oven over medium high heat until meats are browned and cooked throughout; crumbling with spatula; drain fats. Add tomatoes and kidney beans with juice, broth, tomato paste, cayenne pepper and parsley; season to taste with kosher salt and pepper.  Simmer over low heat for 40-45 minutes, adding more beef broth if needed.  (Should be the consistency of a very thick soup)  Serve fagioli over warm bowls of pasta topped with parmesan.