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Skillet Pasta E Fagioli


  • 1 pound Italian Sausage (mild or hot – I used mild)
  • 1/2 onion, diced
  • 1 carrot, diced
  • 2 cloves of garlic
  • 1 (15 oz) cans of Bush’s Cannellini beans, drained
  • 1 (15 oz) can Bush’s Dark Red Seasoned Kidney beans, darined
  • 1 (14.5 oz) can crushed tomatoes
  • 1 tsp fennel
  • 1 cup uncooked mini penne pasta
  • grated parmesan cheese, for garnish


  1. Bring a post of water to boil for the pasta.
  2. In a skillet, brown the sausage along with the onion, carrot, and garlic.
  3. Once sausage is browned add the beans, crush tomatoes, and fennel. Bring to a boil and simmer for 10 minutes.
  4. While bean mixture simmers, cook the pasta in the boiling water according to the package (about 9 minutes).
  5. Drain pasta and fold cooked pasta into the bean mixture. If mixture is too thick you can add a little water to thin it if needed.
  6. Serve topped with Parmesan cheese. Serves 6.
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