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
- 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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