Pasta e Fagioli
Serving Size: 4 Preparation Time: 30 Minutes
Recipe by Chef Pino Di Cerbo
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• 2 tablespoons Aurora Extra Virgin Olive Oil
• 100 g pancetta, diced small
• 1 onion, diced small
• 1 medium carrot, diced small
• 2 stalks celery, diced small
• 2 cloves garlic, finely chopped
• 1 tbsp chopped parsley stems
• 2 bay leaves, optional
• 1/4 tsp red pepper flakes, optional
• 400 ml Aurora Sauce Napoletana
• 900 ml Aurora No Salt Added Chicken Broth
• 540 ml Aurora White Kidney Beans, drained and rinsed
• 50 g Parmigiano rind, optional
• 250 g Aurora Tubettini Rigati Pasta
• Salt and freshly ground black pepper, to taste
• Freshly grated Parmigiano, for garnish
• Finely chopped fresh parsley, for garnish
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• Place Parmigiano rind in a bowl and cover with boiling water. Allow to sit for 5 minutes. This will soften and clean the rind. Scrape the rind then dice into small pieces.
• Place oil and pancetta into a medium heavy bottom pot over medium heat. Render the pancetta for a few minutes then add the bay leaves and hot pepper flakes (if using) and stir. Add in the onion, carrot, celery, garlic and a pinch of salt and pepper. Cook for 5 minutes or until soften and tender.
• Add the sauce Napoletana into the pot then fill the jar halfway with water, rice and add it to the pot. Cook for 5 minutes then add in the stock and bring to a boil. Add in the beans along with the diced rind and bring back up to a boil.
• Now add in the pasta and cook until desired doneness. Make sure to stir often so the pasta does not stick to the bottom of the pot.
• Plate and top with Parmigiano and parsley. Enjoy!
