Pasta “Fazool”

A Family’s Recipe

IMG_1628-3Pasta and Beans (Pasta Fagioli) is an economical dish with few ingredients. Eaten often by the Rizzo Family on meatless Friday’s and during Lent. When I assisted in putting this together I wasn’t sure just how flavorful the result would be. It is now on my list of favorite comfort foods. Vegan or vegetarian, or add a little Italian sausage if you must. It’s all perfectly good.

Recipe

 

1 1/2 Cups uncooked ditalini pasta
1 Scant tablespoon salt (Add this to the pasta cooking water-it will be partially drained off.)
15 Ounce can petite cut tomatoes (or 4-5 fresh Roma tomatoes-pulp and seeds removed then chopped)
8 Ounce can tomato sauce
15 Ounce can cannellini beans-drained but not rinsed

2 Tablespoons olive oil
2 Cloves garlic-minced
1 1/2 Cups chopped (small) celery and carrot combination, equal amounts of each or to your taste

1/2 Pound spicy Italian sausage (optional)-cooked and drained
Grated Parmesan cheese (optional)

 

In a large sauce pan boil the pasta in salted water until al dente.

In the meantime, sauté the vegetables in the olive oil over medium high heat until al dente.

IMG_1626-2IMG_1627-2

After the pasta is cooked drain off some of the water, leaving enough to keep the pasta moist like a very thick soup. Add the tomatoes, tomato sauce and beans to the pasta and bring to a simmer.

Add the sautéed vegetables and the cooked sausage if using.

Heat through. It’s ready!

Serve with grated cheese.


Leave a Reply

Your email address will not be published. Required fields are marked *