This is not the best looking pasta dish ,but its very easy to make and tastes delicious. Everything is cooked in one pot even the pasta so less dishes to wash. This David Rocco recipe is a comforting dish and the only changes I have made is the addition of dried chillies and dried herbs.
Since I don't use bacon or any pork in my cooking I used smoked turkey strips and sometimes I use Beef salami
(usually Robert's Luncheon meat)
Recipe : Pasta e Fagioli, recipe slightly adapted from David Rocco's Pasta e Fagioli
1 small onion, finely chopped
1/2 large carrot, finely chopped
1 stick celery , finely chopped
2-3 slices smoked turkey strips or beef luncheon meat slices, chopped
1 can white beans ( cannelini)
1/2 tsp dried mixed herbs
1/2 tsp dried chilli flakes
3 cups hot water mixed with 1 cube of chicken stock. ( or use 3 cups fresh chicken stock)
2 big handful grated parmesan or pecorino cheese
finely chopped fresh parsley
salt and pepper
olive oil about 2-3 tbsp
Heat olive oil in a deep frying pan or sauce pan. Add the onions, carrots and celery and soften them till translucent. Add the turkey or beef strips if using and stir fry till they start to turn colour.
Sprinkle in the dried herbs and dried chillies , stir to mix. Drain the canelini or white beans into a colander or strainer , wash under running water and add this into the pan. Add a little salt and ground black pepper and bring to a simmer. Taste to adjust salt.
Break the spagetti into small pieces . Add this into the simmering sauce and cook, uncovered, till the pasta is cooked through. There should be some sauce left so add alittle water if it starts to look too dry.
Stir in chopped parsley ( if you have) and grated parmesan cheese. Serve !!