Easy: *****
Tasty: *****
This comfort food is a very easy one-pot dish that is just as good - if not better - the second day. John makes this very thick so it is basically a meal by itself; but you can make it thinner if you'd like to have it as a soup.
Pasta Fagioli
1 stick of pepperoni
1 med onion, chopped
2 cloves garlic
½ cup wine
2 teaspoons Italian seasoning
1 large can crushed tomatoes
2.5 tomato cans of water
1 lb ditalini pasta (or elbows)
2 cans kidney beans, preferably dark red
1 tablespoon olive oil
S&P to taste
Slice pepperoni into disks. Heat oil in large pot over medium heat; add pepperoni and saut̩ for 2-3 minutes Рoil should start turning red from the pepperoni.
Add onion. Sauté until onion starts to cook. Add wine, Italian seasoning and garlic. Cook for 1-2 minutes.
Add to pot crushed tomatoes, water, and salt and pepper. For a more soup-y consistency, add one extra can of water. Bring to a boil. Lower heat to medium and simmer for 5 minutes.
Add pasta; stir well.
Drain & rinse both cans of beans. Add to pot. Stir to keep pasta from sticking
Simmer for 10-15 minutes, or until pasta is fully cooked.
Remove from heat and let stand for 10-15 minutes.
Serve with grated Parmesan.
Recipe courtesy of John's mom Eleanor.
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Here is my attempt to inspire you to try some of my recipes. Enjoy!!!
1 comment:
Thanks for this easy and delicious recipe. I made it yesterday and froze some and ate some last night. I like that it's a one pot meal (even the pasta is cooked in the same pot) and very nutritious. It was very good. I plan to make it from time to time (and for me, that's saying a lot!).
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