Pasta Fagioli

"Oh Jerry, don't let's ask for the moon. We have the stars!"

Pasta e fagioli - adapted from La Cucina Italiana

1 16-oz can cannellini beans, drained and rinsed 2 clove garlic, finely chopped 8 oz pancetta, cut into ½" cubes 8 oz sweet Italian sausage, casing removed 1 medium onion, thinly sliced 1 Tbsp extra-virgin olive oil, plus more for drizzling 6 cups vegetable or chicken stock 1 lb ruote (cartwheel) pasta Fine sea salt Grated Parmigiano-Reggiano cheese Red pepper flake

In a large heavy stockpot, combine pancetta and sausage and a little oil over medium-high heat. Stir frequently, breaking up the sausage into bits with a wooden spoon until fat is rendered and sausage is just cooked through, about 7 minutes. Add onion and more oil, reduce heat to medium and cook, stirring frequently, until onion is softened, another 5 minutes or so. Add chopped garlic and cook 2 minutes more.

Add beans, stock and 2 cups water; bring to a gentle simmer and cook covered for 25 minutes. Increase heat to bring soup to a low boil, add pasta and cook until pasta is barely al dente (pasta will continue to cook in soup; so do not overcook). Season with salt and pepper to taste. Ladle soup into serving bowls, sprinkle with grated cheese and red pepper and drizzle with olive oil.

So when your day sucks ass and the weather outside is more like winter than spring, don't get mad, get cooking.

Thanks for taking the time - Blog O. Food