Pasta E Fagioli

TOTAL TIME: 1 hr 10 min
Prep: 30 min
Inactive Prep: 10 min
Cook: 30 min
 
YIELD: 4 servings
LEVEL: Intermediate

ingredients

  • 4 tablespoons extra-virgin olive oil, plus more for drizzling
  • 2 cloves garlic, finely chopped
  • 1 small red onion, finely chopped
  • 1 small carrot, finely chopped
  • 1 small celery stalk, finely chopped
  • 3 (ounces) pancetta, diced
  • 3 fresh sage leaves
recipe tools

Directions

In a large pot, heat up the extra-virgin olive oil and saute the garlic, onion, carrot, celery, and pancetta for 5 minutes. Add the fresh sage and rosemary, allowing the olive oil to absorb the flavors of the herbs. Season with salt and pepper to taste.

Add the beans and cook for a few minutes. With the back of a fork, mash up a quarter of the beans and add 1 cup water. Break the uncooked spaghetti into thirds using your hands and add into pot. Stir for about a minute. Add the remaining 3 1/2 cups water and bring to a boil. Cook for about 15 minutes, allowing the water to reduce until it becomes a thick consistency.

Let rest for 10 minutes off the heat. Add the freshly grated Parmigiano cheese, parsley, and finish with a drizzle of extra-virgin olive oil. Serve warm.

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