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Receta Pasta e fagioli
by Unknown Chef

Pasta e fagioli

Pasta e fagioli or as my family calls it "Pasta Fazool" is rustic and made with inexpensive ingredients. The dish is made throughout Italy but there are many versions of Pasta Fazool and even within the same family. My version differs from my Mom's and Nanna's because they used home canned tomatoes that were liquified and no meat. Mine includes 93/7 ground meat or two links of Italian hot sausages and I use fresh tomatoes (vine ripened) but only roughly chop the tomatoes. The final difference is that my Babe and Son have Celiac Disease so I cook whatever type of gluten free Tinkyada Brown Rice Pasta I have on hand but never spaghetti or linguine. We found that the Tinkyada brand is the best although Ronzoni (Sono Buoni) is a solid second choice. (Those of you who are in my age group might remember the Sono Buoni ad campaign.) Anyway, most of my friends in the old neighborhood eat this dish in the mid fall to late winter. Not us. This dish is year round for us. I would make this for breakfast on the weekends....IF.... my Babe would allow me. That ain't gonna happen. I hope you enjoy this dish and remember, when the stars make you drool joosta like pasta fazool its amore. Thank you Dean Martin.

Calificación: 4.8/5
Avg. 4.8/5 3 votos
  Italia Italian
  Raciónes: 6 Bowls

Ingredientes

  • 16 oz bag of any type of pasta shells but this recipe is gluten free because I must always use brown rice pasta shells.
  • One can of cannellini beans
  • Five vine ripened fresh tomatoes - cored and roughly chopped and save the juice
  • At least one half pound of 93/7 ground meat
  • Tsp of red pepper flakes
  • One large yellow onion - chopped
  • Eight cloves of garlic - chopped (Alternatively I will sometimes press four cloves of garlic into mix as I am cooking)
  • One tsp of onion powder
  • Salt and black pepper to taste

Direcciones

  1. Fill your pot with water and set on the burner
  2. Place a pan on another burner and cover the bottom with olive oil and turn on the burner
  3. Once the oil begins to shimmer add the onion and stir a couple of times then add the tsp of red pepper flakes and stir to mix
  4. When the onion renders its fragrance add the ground meat and crumble with a wooden utensil and stir till the meat is nearly browned
  5. Add the chopped garlic once the meat is nearly browned and mix well
  6. When the garlic renders its fragrance add the roughly chopped tomatoes and juice and stir to thoroughly mix (If I choose to press the garlic I add that once the tomatoes are all in and mixed). Turn up the burner to bring the mix to a boil. Reduce to simmer once boiling and add salt and black pepper to taste. You can leave out the black pepper or the red pepper flakes if necessary. We like spicy food.
  7. Turn on the pot burner to boil the water
  8. Add the pasta to the boiling water and stir.
  9. Cook the pasta to your liking, drain, then add the pasta to the pan and mix well
  10. Plate
  11. Mangia and enjoy.