This is not Pasta e Fagioli. I prepare pasta Fagioli as a soup and Pasta Fazool (slang) as a pasta course. The first time I was introduced to this dish was while in college and visiting a friend’s house off of Franklin Avenue in Hartford, Connecticut. My friend Steve’s mother was Italian and made the pasta fazool ala minute for lunch. I was hooked.
I called my Mom and asked why she never made us the pasta fazool? Mom said that when she grew up Nan prepared pasta fazool regularly, and she had had enough. Well this is definitely our family’s loss, but not your loss. This is great cold weather food.
- 1/2 pound ditalini pasta
- 1 cup extra-virgin olive oil
- ½ pound pancetta, diced in small cubes
- 1 large onion, diced
- 1 tablespoon garlic, chopped
- 16 ounce can white Tuscan beans, rinsed (we like the brand Cento)
- 2 cups tomato sauce
- 1 ½ cup grated pecorino romano cheese
- Salt & black pepper, to taste
- In large pot, cook the ditalini in 2 quarts of salted water, until very al dente. Strain and set aside, do not rinse with water.
- In large sauté pan put ¾ cup of extra-virgin olive oil and heat over medium heat. When hot, add diced pancetta. Sauté pancetta until just crispy.
- Add diced onion. Cook until they just start to turn translucent, then add add garlic.
- Add beans, pasta, and tomato sauce and cook on low for 15 minutes.
- Add 1 cup grated pecorino romano and remaining extra virgin olive oil.
- Check for salt and black pepper to taste.
- Serve in large decorative pasta bowl and garnish with 1/2 cup of grated pecorino romano cheese.
Yields: 4 servings
Per serving: 83 g carbohydrates
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