Pasta e Fagioli al Tenore: Tenor's Pasta and Beans

The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in[ the Food Network kitchens. Therefore, Food Network cannot attest to the accuracy of any of the recipes.]

Total Time:
1 hr 50 min
30 min
1 hr 20 min

8 servings

  • 1 pound sweet Italian sausage
  • 1/4 pound bacon or pancetta, chopped
  • 1 pound ground beef
  • 2 onions, chopped fine
  • 2 stalks celery, diced
  • 2 cloves garlic, chopped very fine
  • 4 cups chicken or turkey stock, homemade if available
  • 1 (8-ounce) can tomato sauce
  • 2 (19-ounce) cans cannellini beans, well drained, divided
  • 1 (15-ounce) can red kidney beans, well drained
  • 1 (14-ounce) can tomatoes, seeded and chopped, liquid drained
  • 1/2 teaspoon white pepper
  • 1 teaspoon dried ground thyme
  • 1 teaspoon dried rosemary
  • 2 teaspoons dried basil
  • 1 1/2 cups (12 ounces) ditalini or other tubular pasta
  • 1 cup cooked orzo
  • 1 carrot, shredded
  • Parmigiano, as a garnish
  • Chopped basil, as a garnish
  • Place a large, heavy soup pot, over medium heat. Cook the sausage links with a small amount of water, covered, until the sausage has browned, about 10 minutes.

  • Remove sausages to a plate and let cool. Once cooled chop into pieces and then use a food processor to finely ground the sausage pieces. Brown the bacon/pancetta in the same pot as used for the sausage links, using a little olive oil if necessary. When the bacon/pancetta is browned, not crisped, add back to the pot the chopped sausage and ground beef, and cook until both have browned, about 15 minutes.

  • Next add the onions, celery, and garlic; cook 5 minutes, stirring constantly. Add the stock and skim (recommend use of a gravy separator) to remove excess fat. Continue to cook at a simmer for about 10 to 15 minutes.

  • In a food processor, blend tomato sauce with 1 cup cannellini beans until smooth. Pour the mixture into the pot then add the remaining cannellini beans, kidney beans, tomatoes and herbs. After 5 minutes, add the pasta and simmer for 20 minutes.

  • Add the orzo and carrots and simmer for an additional 10 minutes. Add more water or stock if necessary to produce a thick stew like consistency. Serve with grated Parmigiano and chopped basil.

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