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Pasta Fasciole Recipe

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This recipe for Pasta Fasciole, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda DiBenedetto
Added: Monday, February 26, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. Italian sausage (sweet or hot) removed from casings
4 T. olive oil
2 T. pancetta or thick cut good quality bacon (2-3 strips)
4 cloves fresh garlic chopped
1 medium Spanish onion chopped
1/4 to 1/3 package of small size pasta (tuberoni or small elbows work well)
2 c. fresh tomato chopped (good quality campari vine tomatoes or garden fresh beefsteaks)
2 cans of Progresso brand white cannellini beans
3 c. chicken broth
Kosher salt and fresh black pepper to taste
1 c. fresh cilantro (chopped)
Fresh grated parmesan cheese to garnish

Directions:
Directions:
Cook pasta according to package directions until aldente (do not overcook as pasta will cook more in soup and be mushy). Drain into colander and set aside.

In a large sauté pan cook the bacon until crisp. Remove from pan, cool and coarsely chop. Set aside. Poor excess oil from pan (good quality bacon will not throw off as much fat). Add 2 T. olive oil to pan and heat over medium flame. Add chopped onion and garlic. Stir frequently until onions are lightly browned and wilted...about 5 minutes. Transfer with a slotted spoon to paper towels to drain oil. Set aside. In the same pan cook the sausage until nicely browned over medium heat. Spoon off excess fat. Return pan with sausage to a low heat and add the 2 cans of cannelini beans (save cans). Add the bacon and onion and garlic. Gently stir until warmed through.

Divide 3 cups of chicken broth between the two cannellini bean cans and stir to clean can. Add the broth to the bean mixture. Heat through but do not boil. Add drained pasta (run colander under very hot tap water to loosen pasta if stuck together). Gently stir in tomatoes and chopped cilantro. Add kosher salt and pepper to taste.

Serve in large soup or pasta bowls. Pass grated cheese to serve on top

Number Of Servings:
Number Of Servings:
6 as a hearty main course soup or 8-10 as a starter
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Serve with a simple green salad and crusty Italian bread. In place of sausage, quartered Italian meat balls work well. I have also tried this dish with shrimp and it was delicious. Experiment.

 

 

 

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