Pasta e Fagoli

Serves: 6
2 tablespoons extra-virgin olive oil
½ pound Italian sausage (sweet or spicy)
1 medium sweet onion, finely chopped
2 medium carrots, peeled and finely chopped
2 stalks celery, finely chopped
3 cloves garlic, minced
Sea salt and freshly ground black pepper to taste
2 (15-ounce) cans Great Northern Beans (do not drain)
1 (15-ounce) can diced Italian tomatoes
4 cups boxed low sodium chicken stock
2 sprigs rosemary, leaves finely chopped
1-1/2 cups Ditalini pasta
Freshly grated Parmesan cheese, for garnish
Freshly chopped Italian parsley, for garnish

In a large, deep pot over medium heat, heat oil. Add sausage and cook, breaking up with a wooden spoon, until cooked through, about 5 minutes. Stir in onion, carrots, and celery and cook until slightly softened, about 5 minutes.

Add garlic and cook until fragrant, 1 minute more. Season with salt and pepper, then, add in beans (with their liquid), diced tomatoes, chicken stock, and rosemary. Bring to a boil, then, stir in Ditalini.

Reduce heat to medium and cook until pasta is al dente, about 8 minutes. Taste and adjust seasoning if necessary.

Serve in bowls garnished with Parmesan and parsley.


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