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Pasta Fagioli

Pasta Fagioli

Ingredients

  • I use canned bean just because it’s easier and faster, 2 large cans of fagioli or cannallini beans their the same.
  • ½ a lb of bacon try not to use a flavored bacon. Panchetta’s even better, use what you have.
  • 4 cloves of garlic
  • 1 large onion or 2 medium sized onions
  • 2 peeled carrots
  • medium size dry chili flakes
  • about a tea spoon full salt,
  • ground pepper
  • extra virgin olive oil
  • grated cheese a hard firm Italian cheese like pecorino romano, granna padanna or a parmigiano-reggiano.
  • 1 can of tomato sauce, or a can of tomato paste you can even use ketchup about a 4-7 second squeeze
  • About a pound of dry pasta, whatever shape you have you can combine partial boxes and then cut them on a board when their cooked.
  • About a quart of chicken stock, vegetable stock or water. DONT use beef stock .


Instructions

  1. open both cans of beans and strain them using cold water. Leave them for a few minutes
  2. get a large frying pan and start cooking off your bacon or pancetta you can leave them whole.
  3. While your pork product is frying dice up your carrots, garlic and onion.
  4. Take out bacon when its medium,
  5. now throw in your vegetables , yes in the same pan you were cooking the bacon in add a pinch of salt and mix on a medium to high flame.
  6. Bring salted water to a boil and add pasta follow cooking directions on the packaging of the pasta product .
  7. cook strain and cut now if necessary
  8. Now cut up bacon to small pieces and put back in saute pan with vegetables
  9. now put in all of your beans and mix add tomato product, dry chilli’s, salt and pepper, water or chicken stock even vegetable stock bring to a light boil
  10. then lower heat “simmer” put lid back on.
  11. Always mix every 20-30 minutes or so . I always check my food and adjust my seasonings accordingly . Takes about 1 ½ -2 hours and this dish tastes better the next day.
  12. Now take your pasta and place in soup bowl, (about a quarter to half a bowl),  then ladel hot soup and beans over pasta, add grated cheese, a pinch of salt and drizzle a good extra virgin olive oil and serve.

Do not mix pasta and soup together unless your going to serve all of it right now. Pasta noodles will soak up all the liquid in the soup and the noodles become enlarged and soggy.

Recipe by StonedChef.com