Pasta e Fagioli

Pasta e Fagioli
Pasta e Fagioli

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    cup dry small pasta shells

  • 1/2

    lb. ground beef

  • 2

    oz. prosciutto, diced

  • 2

    cups onion, diced

  • 1

    T. garlic, minced

  • 1

    T. chopped fresh rosemary

  • 1

    tsp. anchovy paste

  • 1/2

    tsp. red pepper flakes

  • 1/4

    cup dry white wine

  • 2-1/2

    cups chicken broth

  • 1

    (28 oz) can diced tomatoes

  • 2

    (15 oz) cans canellini or northern beans, drained & rinsed

  • 1

    cup fresh bread crumbs

  • 1/4

    cup Parmesan, shredded

  • 1/4

    cup minced fresh parsley

  • 1

    tsp. lemon zest, minced

Directions

Cook pasta. Drain, reserving 1-1/2 cups of cooking water; set pasta and water aside. Cook beef and set aside. Saute prosciutto in 2 T. olive oil in large pot 3-4 min. Transfer to paper towel-lined plate. Add onion to pot and cook over med. heat about 4 min. Stir in garlic, rosemary, anchovy paste and pepper flakes; cook 1 minute. Deglaze with wine, simmer until almost evaporated, then stir in broth, tomatoes, beans, beef and pasta water. Bring to a boil, reduce heat to med-low and simmer 15 min. Off heat, add drained pasta. Toast crumbs in 1 T. oil about 4-5 min. Off heat, stir in parmesan, parsley, zest, and reserved prosciutto. Sprinkle servings with crumb topping.

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