Sausage and Ditalini Stew

SAUSAGE AND DITALINI STEW is a quick easy meal we use to dunk our crusty Italian bread in. Sometimes if we were lucky enough in the old days, we had shredded mozzarella to add to the top of this dish and that was a huge bonus. We often called this stoup, it's kind of a stew soup. A hearty one bowl meal that went a long way on a small budget!

Sausage and Ditalini Stew Recipe



1 -28 oz can of whole tomatoes put through the food processor

1 whole green pepper sliced into chunks

1 lb hot Italian sausage cut into pieces

1 14.5oz can of white beans or fresh

2 cups fresh blanched or canned green beans

2 cups baby bella mushrooms

2 cloves of minced garlic

1 teaspoon each of parsley, basil, oregano, salt, pepper

1/4 teaspoon cayenne pepper

1 cup Marsala Wine

1 cup chicken broth or water, add more if it gets too thick

1/4 cup romano cheese and extra for on top

1/2 cup of ditalini pasta cooked

1/4 cup extra virgin olive oil


In a large saucepan add olive oil, garlic, peppers, mushrooms, sausage. Saute till sausage is browned. Add tomatoes, chicken broth, wine. Simmer for around 30 minutes on low. Add cooked green beans, white beans to the tomato mixture with herbs. Just before serving add cooked pasta. Top with grated cheese. Make sure you have a great crusty loaf of bread ready to sop up the sauce. Enjoy!

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