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Pasta e Fagioli (Cooked in the Style of Risotto - Pasta Risottata)

Pasta e Fagioli (Cooked in the Style of Risotto - Pasta Risottata)


For the Sauce:

  • 1 quart chicken or vegetable stock

  • 2 cups water

  • 2 tablespoons EVOO – Extra Virgin Olive Oil

  • 2 tablespoons butter

  • 1 pound mezze penne or penne pasta

  • Salt and pepper

  • 1 carrot, diced

  • 2 ribs celery with leafy tops, chopped

  • 1 onion, chopped

  • 1 small bulb fennel, chopped

  • 4 large cloves garlic, chopped or sliced

  • 8 to 10 leaves sage, thinly sliced

  • 2 tablespoons fresh rosemary

  • 1 tablespoon fresh thyme, stripped

  • 1 bay leaf

  • 2 tablespoons tomato paste

  • 1 cup white wine

  • 1 can cannellini or Roman beans (preferred brand Goya), drained

  • 1 cup Parmigiano-Reggiano cheese, plus additional to pass at the table


Heat stock and water in a medium-size pot over moderate heat.

In a large, deep skillet, heat EVOO, 2 turns of the pan, over medium-high heat. Melt butter into the oil; when it foams, add the pasta and stir. Once golden, add vegetables, garlic and herbs. Stir 2-3 minutes to soften then add tomato paste, stir to incorporate then add wine. Stir until wine is absorbed then add 2 cups of the warm stock and water. Stir gently until absorbed. Continuing adding the warm stock and water in stages until pasta is almost al dente and starchy/creamy. Add the white beans, let them heat through a minute then stir in cheese.

Serve in shallow bowls, drizzled with more EVOO and pass more cheese at the table.