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Pasta E Fagioli

This Pasta E Fagioli with Sopressata is another delicious, easy to make, inexpensive pasta dish, great for week night meals when there isn't alot of time to cook a meal that takes a long time to prepare.


- 1 cup diced sopressata

- 1 cup diced pancetta

- 1 15oz can of rinsed white cannellini beans

- 1 16 oz bag frozen peas

- 1/2 cup diced onion

- 1 lb mezza rigatoni

- 1 cup of tomato sauce

- 2 tbsp olive oil

- S&P

- Grated parmesan cheese


1- Boil a pot of mezza rigatoni (al dente) and set aside, saving 2 cups of the pasta water.

2- In a skillet pan, in olive oil, over med heat, saute the sopressata, pancetta & onions until the onions are soft.

3- Add in the peas & tomato sauce and mix well, bring to a simmer & cook for about 5 minutes.

4- Next, mix the beans & the S&P into the mixture & saute for another 5 minutes, adding some pasta water if the mixture is too thick.

5- Once the mixture is simmering again, stir in the pasta and cook for another 2 to 3 minutes.

6- Serve garnished with fresh grated parmesan cheese & pair with Smoke Eater Pinot Grigio!

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