Pasta Fagioli

Michael Symon’s recipe from the Chewed Up podcast.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Cover soaked beans with fresh water by about 2 inches. Add the ½ head of garlic and sage bunch. Bring to a boil, then reduce to a gentle simmer. Cook until beans are very soft and creamy, 2–4 hours. Stir gently a few times and season with salt halfway through cooking.

Step 2

In a large pot, render pancetta over medium heat until browned and the fat is released. Add chopped garlic, onions, sage, and rosemary. Cook until softened and fragrant.

Step 3

Stir in tomato paste and cook, stirring, for about 7 minutes to deepen the flavor.

Step 4

Add 3 cups beef broth and half of the cooked beans. Simmer on low for 20 minutes.

Step 5

Purée the remaining beans with some of their cooking liquid until smooth. Add the purée to the pot and simmer another 10 minutes.

Step 6

Meanwhile, cook ditalini in well-salted water until very al dente. Drain, reserving some pasta water.

Step 7

Add pasta to the bean mixture. Stir in butter, Parmesan, and lots of black pepper. Toss over low heat until glossy and cohesive. Add bean liquid or pasta water as needed to loosen.

Step 8

To serve, finish with an extra shower of grated Parmesan and freshly cracked black pepper. Add a small drizzle of good olive oil to bring everything back to life.