Pasta Fazool Bake with Chorizo and Beans is a hearty twist on the Italian-American classic, *pasta e fagioli* (pasta and beans). This dish combines rustic flavours with a smoky kick from chorizo, paired with tender beans and baked pasta in a rich tomato sauce. Traditionally a peasant dish, it’s been reimagined to suit casual gatherings or cosy family dinners. Perfect for cooler evenings, this bake offers comfort and warmth, blending Mediterranean charm with a modern flair for any occasion.
Serves 6
Ingredients:
500g beef mince
4 chorizo sausages, skinned and cut thickly
1 onion, chopped
4 cloves garlic, crushed
2 tbsp Spice Culture Tuscan Spice Blend
2 tbsp Tomato paste
700g can Tomatoes
400g can red kidney beans, drained and rinsed
2 tbsp olive oil
500g Penne or similar pasta
1 cup Provolone cheese (or tasty cheese), grated
Parmesan cheese
Instructions:
- Heat oil in a large frypan, add onion, garlic and chorizo sausage. Fry gently until onion is softened. Add 500g Beef mince and continue cooking until brown.
- Stir in Tuscan Spice Blend and Tomato paste and cook for 5 minutes.
- Add can Tomatoes, Red Kidney beans (drained and rinsed) and cook for a further 10 minutes.
- Remove from heat.
- In the meantime cook Pasta in separate saucepan of boiling water.
- In a large lasagna dish layer pasta, meat sauce and grated cheese.
- Top with Parmesan cheese.
- Bake in a moderate oven (180oc) for 15 minutes, or until top is golden brown.
Serve with light Italian salad and a full bodied red wine ie Chianti.
