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

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com.

Ingredients

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

Preparation

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.

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This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...