PASTA FAGIOLI, by Tika

PASTA FAGIOLI, by Tika
PASTA FAGIOLI, by Tika

Pasta Fagioli (pronounced pasta fazool) is a traditional Italian dish that began as a peasant dish. In fact, the name means pasta and beans. Today there are many variations, many of which include meat. Consistencies in restaurants will vary, but my recipe is thick and hearty. I’ve been making it for Bob for years. He says it’s the best he’s ever had, bar none.

     Serve it with Italian bread, bruschetta, bread sticks or even corn bread. It was one of my secret recipes heading for my cookbook, but I’m sharing it with you all.

INGREDIENTS:

2 TBSP olive oil

1 lb Italian sausage, or Chorizo or Andouille

1 large onion, chopped

1 large stalk celery, chopped

2-3 cloves garlic, chopped

4 cups beef broth

16 oz spaghetti sauce

1 small can stewed tomatoes

½ tsp rosemary

Dash Italian seasoning

Dash Crushed Red Pepper

3 cans Great Northern beans (or Cannellini)

1 cup Ditalini pasta or elbow

½ – ¾ cup grated fresh Parmesan cheese

PREPARATION:

Drain and rinse beans; set aside

Heat oil and brown sausage, chopping as it cooks.  Drain grease. Add onion and celery, sautéing until tender.  Add garlic and saute 2 minutes.

Add beef broth, tomato sauce, stewed tomatoes, and let simmer 20 minutes.

Add rosemary, Italian seasoning, crushed red pepper and pasta.  Let simmer until pasta is cooked.  If you wish, sprinkle with extra cheese once you ladle it into bowls.

Serve with homemade Italian bread, Bruschetta, breadsticks, or even corn bread.

PASTA FAGIOLI, by Tika
PASTA FAGIOLI, by Tika

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By Tika for CHEW WANNA EAT? 2015

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