Pasta e Fagioli added Hot Pepper Flakes
Spicy Pasta e Fagioli is a comforting and hearty Italian dish that brings together the rich flavors of tomato sauce, creamy cannellini beans, and tender pasta. This version adds a delightful kick with red pepper flakes, making it perfect for those who enjoy a little heat.
Easy to prepare and filled with wholesome ingredients, it’s an ideal meal for busy weeknights or cozy gatherings. Enjoy a bowl of this flavorful soup that’s sure to warm both your heart and your taste buds!
Pasta e Fagioli added Hot Pepper Flakes
Ingredients:
1 quart tomato sauce
2 cloves garlic, minced
1 can (15 oz) cannellini beans, drained and rinsed
8 oz pasta (small shapes like ditalini or elbow)
1/2 teaspoon red pepper flakes (adjust to taste)
Salt and pepper to taste
Fresh basil or parsley for garnish (optional)
Instructions:
Cook the Garlic: In a large pot, heat a drizzle of olive oil over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant, being careful not to let it burn.
Add Tomato Sauce: Pour in the quart of tomato sauce. Stir in the red pepper flakes, and season with salt and pepper. Bring to a simmer.
Simmer the Beans: Add the drained cannellini beans to the pot. Allow the mixture to simmer for about 30-40 minutes to let the flavors meld.
Cook the Pasta: In a separate pot, cook the pasta according to package instructions until al dente. Drain and set aside.
Combine: Once the sauce has simmered, add the cooked pasta back into the pot with the sauce and beans. Stir well to combine. Simmer for an additional 5 minutes to heat everything through.
Serve: Ladle the pasta e fagioli into bowls and garnish with fresh basil or parsley if desired. Enjoy your hearty, spicy dish!
Notes:
Pasta Choices: While small pasta shapes like ditalini or elbow macaroni work best, you can use any pasta you prefer. Just be mindful of cooking times, as larger shapes may take longer.
Adjusting Spice Level: Feel free to modify the amount of red pepper flakes to suit your taste. For a milder dish, start with less and add more if desired.
Bean Variations: Cannellini beans are a great choice, but you can also use other beans like kidney beans or chickpeas for a different flavor and texture.
Vegetable Additions: For extra nutrition, consider adding diced carrots, celery, or bell peppers when sautéing the garlic. This can enhance the flavor and texture of the dish.
Serving Suggestions: This dish pairs well with crusty bread or a simple green salad. You can also sprinkle grated Parmesan cheese on top for added richness.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The pasta may absorb some of the sauce, so you can add a splash of broth or water when reheating to loosen it up.
Make Ahead: The soup can be made ahead of time and refrigerated. The flavors often deepen and improve after a day in the fridge.
Nutrition Information:
Calories: 300 kcal | Protein: 12 g | Fat: 5 g | Saturated Fat: 1 g | Carbohydrates: 50 g | Dietary Fiber: 10 g | Sugars: 5 g | Sodium: 500 mg
Frequently Asked Questions:
Can I make this dish in advance?
Yes, you can prepare the soup ahead of time and store it in the refrigerator for up to 3 days.
The flavors often improve after a day.
Just add a bit of broth or water when reheating if it thickens too much.
What if I don’t have cannellini beans?
If you don’t have cannellini beans, you can substitute them with other beans like kidney beans, navy beans, or even chickpeas.
Each will add its unique flavor and texture.
Can I add more vegetables to this recipe?
Absolutely! Feel free to add diced carrots, celery, spinach, or bell peppers to the mix.
Just sauté them along with the garlic for added flavor and nutrition.
How do I store leftovers?
Answer: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat on the stovetop or in the microwave, adding a little broth if needed to loosen the consistency.
Can I make this dish vegetarian or vegan?
Answer: Yes, this recipe is already vegetarian if you use vegetable broth.
To make it vegan, ensure any cheese or additional toppings are plant-based.
The recipe itself is naturally dairy-free.
How do I prevent the pasta from becoming mushy?
To avoid mushy pasta, cook it separately until it’s al dente, then drain and add it to the soup just before serving.
This way, it retains its texture.
Can I use fresh tomatoes instead of tomato sauce?
Yes, you can use fresh tomatoes!
Blanch and peel them, then chop and add to the pot.
You may need to cook them down longer to achieve a sauce-like consistency.
What can I do if the soup is too thick?
If the soup is too thick, simply add a bit of vegetable or chicken broth, or even water, until you reach your desired consistency.
Stir well and reheat.
How can I adjust the heat level?
To adjust the spice level, modify the amount of red pepper flakes according to your taste.
You can start with a smaller amount and add more as needed during cooking.
Is this dish freezer-friendly?
Answer: Yes, you can freeze Pasta e Fagioli! Just store it in an airtight container.
When reheating, you may need to add some liquid to restore the original consistency.
It’s best to freeze without the pasta if you plan to store it for a longer time.