Pasta "Fazool"

By Cubby

Ingredients

• 6 ounces pancetta, diced
• 1 small yellow onion, finely diced
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon red pepper flakes
• Kosher salt
• 3 cloves garlic, minced
• 1/4 cup dry white wine
• 2 cups chicken stock
• 2 15 -ounce cans cannellini beans, drained and rinsed
• 1 15 -ounce can crushed tomatoes
• 3/4 cup ditalini or other small pasta
• 1 cup grated parmesan cheese (about 2 ounces)
• 1 cup roughly chopped fresh basil

Details

Servings 4
Preparation time 10mins
Cooking time 65mins
Adapted from foodnetwork.com

Preparation

Step 1

Cook the pancetta in a large Dutch oven over medium heat, stirring occasionally, until the fat has rendered and the pancetta is crisp, about 5 minutes. Remove the pancetta to paper towels to drain, reserving the fat in the pot.

Add the onion, Italian seasoning, red pepper flakes and a couple pinches of salt to the pot and saute, stirring frequently, until the onion is translucent, 8 to 10 minutes. Add the garlic and saute until fragrant, about 15 seconds.

Deglaze the pot with the wine and bring to a simmer, scraping the bottom of the pot with a wooden spoon.

Add the chicken stock, beans, tomatoes and 1 cup water to the pot. Increase the heat to medium high and bring to a boil, then reduce the heat to medium low and simmer until slightly thickened, about 30 minutes.

Add the pasta and cook until al dente, 8 to 12 minutes. Stir in the pancetta and half each of the parmesan and basil. Adjust the seasoning, if necessary, and garnish with the remaining parmesan and basil.