Pasta e Fagioli

By calypan

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

Preparation

Step 1

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.