Pasta Fagioli (Fruili-Venezla Giulia)

Submitted by djd on March 29, 2012 - 1:38pm

Summary

Yield
SourceTracy DiCamillo - Ultimate Italian Recipes
Prep Time45 minutes
CategoryPasta
CuisineItalian

Description

One of Jerry & Derek's favorites. serve with crescents.

Ingredients

  • 1 cup chopped onion ( 1 large )
  • 3 ozs pancetta or bacon, chopped
  • 3 cloves garlic, thinly sliced
  • 1 tbsp olive oil
  • 3/4 cup dry red wine
  • 2 cans 15 or 19 ounce cannellini (white kidney beans), rinsed and drained
  • 2 cl 14 ounce chicken broth
  • 1 can 28 ounce san marzano crushed tomatoes or regular crushed tomatoes
  • 1 tsp salt
  • 1/4 tsp crused red pepper
  • 10 ozs dried ditali pasta (1 1/2 cups)
  • 1/4 cup snipped fresh basil
  • 1 tbsp snipped fresh oregano
  • Fresh oregano leaves (optional)

Instructions

1  In a 4-quart dutch oven, cook onion, pancetta, and garlic in hot oil over medium heat about 5 minutes or until onions is tender,sirring occasionaly. Add wine, scraping up any crusty browned bits

2  Stir in drained beans, broth, tomatoes, salt, and crushed red pepper. Bring to boiling: reduce heat. Simmer, covered, for 20 minutes.

3  Meanwhile, cook pasta according to package directions: drain. Stir cooked pasta, basil and snipped oregano into bean mixture. If desired, garnish with oregano leaves.

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