Spicy Chicken Sausage Pasta e Fagioli


  • 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
  • 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.
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