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Pasta Fagioli Recipe – A Thicker Creamier Version!

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Welcome to my Pasta Fagioli Recipe – A Thicker Creamier Version!  I hope you get to try this recipe! It’s so delicious and filling! Come and see just how I make it! There is nothing more delicious than a great dish of pasta. Pasta anything!

Well, I’ve taken a traditional Pasta Fagioli recipe and turned into a household favorite.

Pasta Fagioli

Pasta Fagioli Recipe – Delicious

We enjoy this dish for years not and, my hubby insists I don’t change a thing about it. Give it a shot one evening.

I promise you will adore it. Also, you can add some meat to this dish if you please. Last time I made this, I added some sausage and wow, talk about a game-changer. That’s the only adjustment I’ve ever made to this dish as it’s really perfection! 

Pasta Fagioli Recipe – A Thicker Creamier Version!

Pasta Fagioli Recipe


  • Ditalini Pasta
  • 1 can small white beans such as cannellini (sizes of cans are in images below)
  • 2 cups of of water
  • 6 tablespoons olive oil
  • 1 small yellow onion, finely chopped
  • 2 medium garlic cloves, minced
  • 1/2 teaspoon Italian seasoning
  • Freshly ground black pepper
  • Dash of Onion Salt
  • Dash of Garlic Salt
  • 2 cans of tomato paste - I used the Italian seasoning flavor tomato paste
  • 1 can of tomato sauce
  • 2 ounces Parmigiano-Reggiano cheese, grated
  • Ricotta Cheese for topping


Heat olive oil in a large saucepan over medium heat.

When oil shimmers, add onion and cook until soft and translucent, about 3 to 4 minutes.

Stir in garlic and cook for 1 minute, stirring constantly.

Remove from stove so it cools a bit then stir in tomato paste and cook until it caramelizes and melts in with the other ingredients, about 2 minutes.

Add water and keep stirring until it looks saucy.

Add tomato sauce.

Add spices and salt and pepper to taste.

Once this mixture is cooking for about 10 minutes, add cannellini beans - be sure to drain the liquid from the beans. (I personally do not prefer to use the liquid)

Stir at least every 10 mins and be sure you use a low flame to simmer this sauce.

Note: There are many versions of Pasta Fagioli out there. We like ours with a bit of a thicker sauce. You can make yours more soupy by adding more sauce to your individual dish. We also like to top ours off with some ricotta cheese!

You can add some veggies as well. Carrots, beans, anything! I love it with beans. This version does not have any veggies added - that night, my hubby just wanted it plain.

Oh and of course, cook the pasta as you normally would like it!

Here is a pic of that meal looked. Yum right?

Pasta Fagioli Recipe – A Thicker Creamier Version!

Below, are some pics! This is how your Pasta Fagioli will be thicker and creamier! It’s important to add the tomato paste and not tomato sauce. It’s the paste that allows the sauce to become thick and rich.

This recipe is super easy to make too. And it stores well in the fridge for leftovers as well. It’s a great meatless dish the whole family will love!

We also love adding a huge dollop of ricotta cheese on the side as well. You can mix it right into the dish as well. We enjoy dipping our spoon into it for added creaminess.

Pasta Fagioli
Pasta Fagioli
 Pasta Fagioli
Pasta Fagioli
Pasta Fagioli

Plus, don’t forget to read Meatball Parmigiana – The Best You’ll Ever Eat! This recipe is easy and so very delicious!

Meatball Parmigiana - The Best You'll Ever Eat! Sassy Townhouse Living

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