Spicy Chicken Sausage Pasta e Fagioli
30-60 min, 6 servings, bay leaf, chicken or vegetable broth, chopped fresh rosemary, contributed, cook 35 min, diced tomatoes with liquid, dried elbow macaroni, dried pinto beans, fully cooked spicy chicken sausage, garlic, grated parmesan cheese, main course, medium, modern, No Pressure Cookbook by Laurel Randolph, olive oil, onion, prep 10 min, pressure cook, salt and pepper, sauté, tightly packed baby spinach
Ingreadient
- 1 tbsp + 1 tsp olive oil
- 6 ounces fully cooked spicy chicken sausage
- 1 onion
- 4 cloves garlic
- 1 tsp chopped fresh rosemary
- 8 ounces dried pinto beans
- 1 bay leaf
- 6 cups chicken or vegetable broth
- Salt and pepper
- 28 ounces diced tomatoes with liquid
- 1 cup dried elbow macaroni
- 2 cups tightly packed baby spinach
- grated parmesan cheese
Direction
- TURN on the Sauté function. Once hot, add 1 tablespoon oil followed by the sausage. Sauté for 3 minutes, or until lightly browned. Remove the sausage and set aside.
- ADD 1 teaspoon oil, the onion, garlic, and rosemary and sauté for 2 minutes, scraping the bottom of the pot. Turn off the Sauté function. Add the presoaked beans, the bay leaf, and broth. Season with salt and pepper. Secure the lid.
- COOK at high pressure for 10 minutes and use a natural release for 10 minutes followed by a quick release.
- TASTE the beans for doneness. Beans should be firm and creamy, not crunchy. If not tender enough, return to pressure for 3 more minutes. Remove the bay leaf.
- ADD the tomatoes and turn on the Sauté function. Set the lid loosely on top but do not lock. Once boiling, add the macaroni and cook for 7 minutes with the top off or until al dente. Turn off the Sauté function.
- ADD the sausage and spinach and stir until the spinach is wilted. Season as needed and serve topped with parmesan.
- P.S. Leave out the chicken sausage and add 1 teaspoon red pepper flakes for a vegetarian version.
