Tom Fusia’s Calabrese
Pasta Fasuole (Pasta e Fagioli)
Hot red pepper flakes
4 cloves of garlic -
minced or sliced very thin or smashed
1 sweet onion -
chopped into small pieces
˝ 15 oz can crushed tomatoes
1 ˝ - 2 cans chicken stock
3 cans Cannellini beans
Put about 1/3 cup of olive oil in a large cooking pot and
heat on medium
Add ˝ teaspoon red pepper flakes - more or less to your taste
Add the pancetta: 3 or
4 thick pieces chopped.
Cook in the oil until it starts to get crisp about 3 minutes.
Add the garlic and cook about 3 minutes
Add the onion and cook for about 5 + minutes
Add rosemary, oregano and basil (a teaspoon of the oregano, a
teaspoon or more of the rosemary and a handful of FRESH basil)
Add the crushed tomatoes and a little chicken stock
Add salt & pepper to taste.
Turn the heat down and let all that simmer for about 15
minutes and then take off the heat to cool.
Then put the sauce in a blender or food processor and puree.
Drain the beans and mash half of them in the pot you cooked
the sauce in, then add the other half that were left whole along with 1 can of
Stir that together and turn the burner to medium and add the sauce
from the blender and heat through. Add more chicken stock if it gets too thick.
Ladle the bean sauce over rigatoni or shells - cooked separately,
Drizzle with a little GOOD olive oil and grated cheese.