Red Pasta Fazool (Pasta Fagioli)
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A hearty, filling bowl of comfort food.
Ingredients
  • 2 cans of cannellini beans or 1 large can, drain 1 of the smaller cans and leave the liquid in the other can, or in the large can just drain half
  • 1 box of chicken stock, plus some extra for later, you can also use vegetable stock as well
  • 1 cup or so of marinara
  • ½ of a large onion, chopped
  • 3 or 4 celery stalks diced small, plus the leaves
  • 3 large garlic cloves, chopped small
  • a handful of grated Parmigiano or Pecorino to toss in the pot at the end of cooking and for garnish
  • red pepper flakes, (optional) according to your desired heat
  • olive oil
  • ½ lb of cooked ditalini or tubetti pasta
  • Cook your pasta according to package, let it cool down and keep it on the side.
Instructions
  1. In a heavy bottomed pot drizzle with olive oil and sauté the onion, garlic and celery with leaves. Cook til translucent and season with salt, black pepper and red pepper flakes.
  2. Add in the pot,1 and a half can of the beans or about 70 percent of the large can.
  3. With the remaining beans in the can add some stock, and with an immersion blender whizz it til it's creamy and thick.
  4. Add the remaining stock or broth to the pot along with the marinara and the creamed beans you whizzed with the immersion blender.
  5. Let it simmer together and thicken up. Don't forget to toss in some grated cheese at the end.
  6. Taste for seasoning, maybe add more marinara, stock, salt and peppers to your taste, that's why it's good to have extra.
  7. Cook pasta according to the package, let it cool down and keep it on the side.
  8. NOTE;
  9. Keep an extra can of beans around and an extra box of broth or stock. The next day you might find it thickened up too much, no problem just add more stock, or you might want to add more creaminess by whizzing up more beans. It's all very forgiving and easy to adjust.
  10. GARNISHES:
  11. Place the cooked pasta on the bottom of your bowls, top with the creamy bean sauce, sprinkle with optional chopped sweet onion, grated Parmigiano or Pecorino, red pepper flakes and a drizzle of olive oil.
  12. Enjoy!
Recipe by Proud Italian Cook at https://www.prouditaliancook.com/2024/10/red-pasta-fazool-pasta-fagioli.html