Pasta e Fagioli- Nonno’s Style

Italian Food (Cibo Italiano)
How is Nonno’s Pasta e Fagioli different than Nonna’s? His secret it to add his very own homemade dry-cured sausage in addition to sautéing smoked Italian paprika with the garlic to start. Tip: keep the heat low and add the garlic first, the paprika will burn quickly if you don’t keep a close eye on it.

2-tablespoons Extra Virgin Olive Oil
2-cloves garlic, halved
1-quart chicken broth
½-lb Ditalini pasta
1-cup fresh chopped tomatoes or San Marzano (imported from Italy) canned, peeled tomatoes
¼- lb dry cured sausage, cut coin-size
½- teaspoon smoked Italian paprika
1-can Borlotti beans or Cannellini beans
¼- cup Italian parsley, chopped

In a large sauce pot sauté the imported Italian extra virgin olive oil with dry sausage & garlic over medium-low heat. Add the paprika and keep stirring for about 20-30 seconds. Be careful not to burn the paprika, once you can smell its aroma, it’s done. Take the pot off the heat and stand back while you add the chicken broth. Increase heat to medium high. Add the tomatoes and bring to a boil. Add the ditalini pasta and cook until al dente. Two to three minutes before the pasta is finished cooking, add the beans to the sauce pot. Lastly stir in the parsley and plate in medium soup bowls. Serve hot with plenty of freshly grated Parmigiano-Reggiano cheese on top. Buon appetito!

Italian Wine (Vino Italiano)-Red Italian wine from Calabria.
Duca San Felice Ciro’ Riserva, By Lisbrandi, 2008. Calabria, Italy. DOC (Varietal, 100% Galliopo)
A grape that has been cultivated in this Italian region for some 3000 years; it is a pale ruby burnt red, with essence of forest berries, slightly earthy, with good depth and hints of licorice, vanilla, spice and mild tannins.
Hint: Pairs well with the heartiness and warmth of Pasta e Fagioli or other comfort style Italian foods.
Original recipe by Nonno G, adapted by Maria T Nappi of Altomontes with permission.

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