Recipes
Pasta e Fagioli
Pasta e Fagioli, Italian for “pasta and beans”, known as pastafazool in Italian American slang. Pasta e fagioli, is a traditional meatless dish that started as a peasant dish because of the inexpensive and plentiful ingredients. Today it is considered a healthy comfort food; serve with a crisp salad and hearty bread.
Prep Time: 20 Minutes Start to Finish minutes
Cook Time: 20 Minutes Start to Finish minutes
Serves: 6 to 8
Related Products: Fennel Romano Pasta Sauce
Ingredients
- 1 25 oz. jar Sonoma Gourmet Fennel Romano Pasta Sauce
- 2 15 oz. cans cooked white beans (Cannellini, Borlotti or Navy) drained and rinsed
- 1 16 oz. box of short cut pasta (Ditalini, Elbow) cooked
- 1/2 jar 12 to 16 oz. liquid (chicken stock, vegetable stock or the water used to cook pasta)
- 1/2 cup Grated cheese (Pecorino Romano, Parmesan)
- Optional: 1 lb. Ground Meat (Beef, Pork, Turkey or Veal)
Directions
- Brown meat in a heavy sauce pan, pour off excess liquid (skip step #1 for the classic vegetarian version).
- Add pasta sauce and liquid, simmer. Add more liquid if a soup like dish is desired.
- Add cooked pasta and beans, mix and simmer until hot.
- Serve in a bowl with grated cheese sprinkled over top.