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Pasta Fagioli with Marcangelo Gourmet Smoked Sausages and Kale

50 mins

Pasta Fagioli in a white bowl


  • 1 tbsp olive oil

  • 1 pkg (375g) Marcangelo Mozzarella and Red Pepper Chicken Sausages

  • 1 onion, chopped

  • 4 cloves garlic, minced

  • 2 celery ribs, chopped

  • 1 large carrot, chopped

  • 1 tsp dried basil

  • 1/4 tsp hot pepper flakes

  • 1 can (28 oz/796 mL) whole tomatoes, pureed

  • 3 cups vegetable or chicken stock

  • 1 can (19 oz/540 mL) white kidney beans, drained and rinsed

  • 1 cup ditali pasta

  • 2 cups shredded kale or spinach

Add some cooked Marcangelo sausage to a store bought minestrone or vegetable soup.

Cooking Instructions

  1. Heat half of oil in large saucepan or Dutch oven set over medium-high heat. Add Marcangelo sausage; stirring, until lightly browned, about 3 minutes. Remove meat to a plate or bowl.

  2. Reduce heat to medium and add remaining oil. Add onion, garlic, celery, carrot, basil and hot pepper flakes. Cook, stirring, until softened, about 5 minutes.

  3. Pour in the pureed tomatoes and stock. Return meat to the saucepan. Bring mixture to a boil. Reduce heat and simmer, uncovered, for 10 minutes. Stir in beans and ditali. Simmer until ditali is al dente, tender but firm, about 10 minutes. Stir in kale until wilted, about 1 minute. Season to taste with salt and pepper.


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