Pasta e Fagioli
August 15, 2023
A big warm hug in a bowl by nonna is the best way we can think about Pasta e Fagiolo. It's one of those comforting dishes for the cold, when you're unwell or looking for something to feed the family for days to come.
Ingredients
- 250g conchiglie pasta (or ditalini or another small vairety)
- 1 tomato, skin peeled and crushed
- 1/2 onion, diced
- 200g dried borlotti beans
- 50g pancetta, diced
- 1tbs Bippi hot chilli oil
- 1tbs olive oil
- 500ml chicken stock
- parmiggiano reggiano rind
- pancetta rind
- 1 bay leaf
- Salt and pepper to taste
- parmigiano reggiano, grated to serve
Instructions
- In a large bowl, soak the beans overnight in cold water.
- In a large deep casserole dish or pot, over medium heat, fry the onion and pancetta until translucent. Add the Bippi hot chilli oil and fry off for 1-minute, then add the crushed peeled whole tomato.
- Drain the beans, then add to the casserole pot and mix. Add the chicken stock and top it up with water until the beans are covered by a couple of centimetres. Then add the bay leaf, and parmigiano reggiano and pancetta rinds. Bring to a boil, reduce the heat and cover. Cook for 45-minutes—1-hour or until the beans are tender. Stir regularly to prevent the beans from sticking to the bottom of the pot.
- Once the beans are tender, bring a pot of salted water to a boil. Cook the pasta 1-minute less then the packet instructions then drain, and add the pasta to the beans. Mix to combine well.
- Plate up with a laddle, and serve with parmigano reggiano, Bippi Hot Chilli Oil and lots of bread to soak it all up!
Make it with
