Pasta e Fagioli or Pasta Fazool (the American pronunciation) is a popular one-pot Italian dish that can be made during any busy weeknight for dinner. It means pasta and beans literally. It is super easy and can be placed all in one large saucepan. This recipe is a hardy dish and is super cheap because it is a pantry dish and you probably have all the ingredients in your pantry and refrigerator right now.
Because we are a gluten-free household, we made it a little differently using gluten-free elbow pasta. It tastes very similar to the original and is a great leftover pasta dish for the next day's lunch. Follow along and make this very special gluten free pasta e fagioli recipe for your family.
What is in Gluten Free Pasta e Fagioli?
These ingredients are probably in your pantry and fridge right now if you have a well-stocked kitchen like we do.
1 tablespoon butter
1 tablespoon olive oil
⅛ teaspoon of red pepper flakes
¾ cup of onions chopped
2 garlic minced
6 cups of water
One cup of prepared tomato sauce
One can of diced tomatoes
1 tablespoon of dried parsley
2 bay leaves dried
1 teaspoon of dried oregano
1 teaspoon of dried basil
2 cans of Red beans
1 bag of gluten-free pasta elbow
Salt and pepper to taste
That's it! Do you have all these items? I bet you do.
You also need a deep saucepan, like a Dutch oven. Here are some examples of ones from Amazon (affiliate). If you click through and buy something, I will receive a small referral fee at no additional cost to you.
How to make Gluten Free Pasta e Fagioli?
Heat a large saucepan. Then, add the oil and butter to the pan. Let the butter melt.
Add onions and red pepper flakes to the saucepan. Let cook for 2-3 minutes until onion is opaque, but the butter is not burned. Next, add garlic and cook for two minutes.
Add tomatoes, tomato sauce, 6 cups of water, Basil, parsley, and oregano. Note when adding the tomatoes and tomato sauce, it may splatter, so do this part quickly. Cover and bring to a boil. It will take about 10 minutes or so.
Meanwhile, add half of the canned red beans to the food processor pulsing until it gets mushy.
Add all the beans (mashed and whole). Break up the mash red beans with a wooden spoon and stir thoroughly. Bring back to a boil.
Add the pasta and cook for 10 minutes or as per the G.F. pasta box. Then, stir every so often. Adjust to low flame if the pasta seems to be sticking at the bottom of the saucepan.
Add a little extra butter if you want to make it more creamy and stir into the soup. Add more salt as needed. Remove the bay leaves.
Let stand for 10 minutes. It will evaporate some of the excess liquid and become thick. Serve with Parmesan or Romano cheese on top. This recipe makes 6-8 servings.
Additional notes: if you want to make this a meat dish, you can add cooked Italian sausage sliced or you can remove the skin and make it ground in this dish. Either option works great with this one-pan recipe.
Below is the printable recipe if you want to print it.
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Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- ⅛ teaspoon of red pepper flakes
- ¾ cup of onions chopped
- 2 garlic minced
- 6 cups of water
- One cup of prepared tomato sauce
- One can of diced tomatoes
- 1 tablespoon of dried parsley
- 1 teaspoon of dried oregano
- 1 teaspoon of dried basil
- 2 bay leaves dried
- 1 bag of gluten-free pasta elbow
- 2 cans of Red beans
- Salt and pepper to taste
Instructions
- Heat a large saucepan. Then, add the oil and butter to the pan. Let the butter melt.
- Add onions and red pepper flakes to the saucepan. Cook for 2-3 minutes until onion is opaque but the butter is not burned. Then, add garlic and cook for two minutes.
- Add tomatoes, tomato sauce, 6 cups of water, Basil, parsley, and oregano. Note when adding the tomatoes and tomato sauce, it may splatter so do this part quickly. Cover and bring to a boil. It will take about 10 minutes or so.
- Meanwhile, add half of the canned red beans to the food processor pulsing until it gets mushy.
- Add all the beans (mashed and whole). Break up the mash red beans with a wooden spoon and stir thoroughly. Bring back to a boil. Add the pasta and cook for 10 minutes or as per the GF pasta box. Stir every so often. Adjust to low flame if the pasta seems to be sticking at the bottom of the saucepan.
- Add a little extra butter if you want to make it more creamy and stir into the soup. Add more salt as needed. Remove the bay leaves.
- Let stand for 10 minutes. It will evaporate some of the excess liquid and become thick. Serve with Parmesan or Romano cheese on top. This recipe makes 6-8 servings.
Notes
If you want to make this a meat dish, you can add cooked Italian sausage sliced or you can remove the skin and make it ground in this dish. Either option works great with this one-pan recipe.
Well, there you have it! Will you be making this recipe for your family soon? We loved it and we will be making it again! We will probably try it with the sausage next time. If you try the recipe, please come back and rate it in the recipe section above. We would love to hear from you.
Visit our other gluten free recipes on our blog for more dinner inspiration.
