My hubby didn’t add hot sauce… heed my warning!
If you love spice – I mean, really love it, follow the main recipe. If you don’t, lessen the spice by choosing all or some of the modifications in parentheses.
- 1 Tbsp olive oil
- 1/2 red onion, chopped (or 1/2 sweet onion)
- 2 cloves garlic, minced
- 10 or so baby carrots, sliced thin
- 1 lb ground hot sausage, casings removed if necessary (or 1 lb sweet sausage)
- 1 Tbsp Italian seasoning – I didn’t have this, so I added 1/3 each dried parsley flakes, dried oregano, and dried rosemary to fill up a 1 Tbsp measure
- 1 tsp red pepper flakes (or less, or none)
- 1 can (14.5 oz) chili-style diced tomatoes (or 1 can regular diced or crushed tomatoes)
- 4-5 cups chicken stock, divided – this means this ingredient gets used at different steps of the recipe for a total of 4-5 cups used
- 1 cup water
- 1 – 1 1/3 cups dried pasta – a short-cut pasta like spirals, bow ties, small shells, or the little tubes you traditionally see in pasta fagioli work well
- 1 can cannellini beans, rinsed
- 1 can dark red kidney beans, rinsed
- Parmesan cheese for topping, if desired
- Put a dutch oven, or other heavy pot, on medium-high heat (7 out of 10), heat for about a minute.
- Add 1 Tbsp olive oil to the pot, and let heat about 1 more minute
- Add 1/2 onion, chopped, to the pot and cook about 2 minutes
- Add the sliced carrots and cook about another 2 minutes
- Add the minced garlic and give a quick stir
- Add the sausage, breaking it up with a spatula, as it cooks, until there is no pink left
- Add the canned tomatoes, Italian seasoning, red pepper flakes, and 4 cups chicken stock
- Bring to a boil – you may have to turn up the heat a bit – then reduce the heat to simmer and cook for 30 minutes
- Add 1 cup water
- Add pasta, cannellini beans, and kidney beans
- Turn the heat to medium-high to high and bring to a boil again
- Once boiling, reduce to simmer and cook 8 minutes, or until the pasta is tender – yep, stick in your fork and try some of that pasta!
Serve with Parmesan cheese on top!
Note: I added a final cup of chicken stock because there was not enough broth to cover the solid ingredients once I dished out a couple of bowls.
Recipe based off of this one found on Pinterest: https://www.pinterest.com/pin/382806037054134223/