How to Make PASTA FAZOOL

PASTA FAZOOL ...

OTHERWISE KNOWN as PASTA FAGOLI

How to Make SUNDAY SAUCE & PASTA FAZOOL

Recipe from "La Tavola'

 by Daniel Bellino-Zwicke

Ingredients

1 lb Dried Cannellini Beans soak overnight in water

3 oz. Diced Pancetta (may be omitted)

6 cloves Garlic peeled and chopped

6 tablespoons Olive Oil

1 Carrot, chopped

1 medium Onion, peeld and chopped fine

2 Stalks Celery, chopped fine

15 oz. can chopped Tomatoes

1 quart Chicken Stock

1 1/2 quarts water

1 lb. Italian Ditalini Pasta

1 sprig Fresh Sage

1) Drain Beans and wash in water.

2) Saute Pancetta in a large pot that is big enough to hold all

ingredients when added. Saute for 4 minutes over low heat

then drain off half the fat rendered from Pancetta.

3) Add next 5 ingredients and saute over low heat for 6 mins.

4) Add tomatoes, saute for 6 minutes.

5) Add chicken broth, water, Beans, and Sage.

6) Cook at a low simmer for about 1 hour until Beans are

cooked but still have a slight bite to them.

• Daniel Bellino Zwicke