Tuesday, March 31, 2009

Pasta e Fagiole

Mmm, a warm bowl of Pasta e fagiole is fast and hearty and Oh so delicious! Serve with some warm, crusty bread and a salad and you're all set :)


1/4 cup olive oil
1 diced onion
1/3 cup diced Prosciutto or you can use Italian sausage, removed from it’s casing and crumbled
2 cloves garlic, peeled
2 15-ounce cans Great Northern or Cannellini beans with their liquid
4 cups chicken broth
Salt & Pepper to taste
2 cups canned plum tomatoes, well drained and chopped
1 pound Ditalini or other small macaroni, cooked
1/4 cup freshly grated Pecorino Romano cheese (Optional)

1. Combine oil, onion, prosciutto(Or Sausage, that’s what I use most often), and garlic in a large saucepan over medium heat. Sauté for about 5 minutes or until onions are translucent and begin to turn golden. Be careful not to burn the garlic.
2. Stir in beans and their liquid, add broth and salt & pepper and bring to a boil. Add tomatoes and return to a boil. Lower heat and simmer, uncovered, for 10 minutes
3. Stir in cooked pasta and cook for an additional 5 minutes.

Serve hot, sprinkled with Pecorino Romano cheese, if desired.