New Recipe: Pasta Fagioli

Happy Tasty Tuesday!

I grew up with so many delicious authentic Italian recipes from my grandparents that I consider good old fashion comfort food. I'm so lucky that I still have so many of these recipes to carry on the tradition many years to come. One of my favorite family recipes is pasta fagioli. It's a quick and easy meal to make and it brings back plenty of wonderful family memories for me. It's also a great alternative to a traditional spaghetti or ziti dinner!

**THIS RECIPE HAS TO BE MADE 24 HOURS PRIOR TO SERVING**

Ingredients:

• 1/4 olive oil
• 1 cup diced red onion (if you have a food processor--- use it).
• 1 small pkg of pancetta diced
• 2 large tsp of garlic
• 4 cups chicken broth
• 1 can plum tomatoes diced (take the stems out)
• 1 large jar of Ragu sauce (or red pasta sauce of your choice)
• 1 large can of cannallini beans 
• 1 lb of ditalini pasta 

Directions:

• Saute onion, pancetta garlic on low heat in a pan with the olive oil (be sure not to burn the garlic) for 4-5 minutes
• Add chicken broth and beans (don't drain the bean juice) and bring to a boil
• Lower heat and add tomatoes, let simmer for 8-10 minutes
• While chicken broth mixture is simmering, cook pasta according to directions in a separate pasta pot.
• When pasta is cooked, drain the water and add the pasta to the chicken broth mixture.
• Turn stove top off, add jar of Ragu and stir until everything is completely combined.
• Cover pot of pasta fagioli and refrigerate for 24 hours so that flavor is allowed to soak into the pasta.
• Reheat on the stove top the next day on low/medium heat.
• Serve and enjoy!

xoxo