Wednesday, December 5, 2012

[Guest Post] Pasta e Fagioli by Cupcake Provocateur's Cynthia Lagudi 

This is a lighter yet more rustic version of the classic Pasta e Fagioli recipes you may have
had in the past. I omit the crushed tomatoes that you might find in most recipes. Instead of a pureed sauce I opt for a more rustic appeal with the whole beans and bits of minced
celery, onion and sliced garlic peaking through. Cannelloni beans are without a doubt a
must, but I have to say one evening when I made this dish I did not have them on hand and substituted Butter Beans. I was surprised at how well it complimented the flavors. Enjoy!


1 lb shell pasta
2 celery sticks, finely chopped
1 cup onion finely chopped
6 cloves of garlic thinly sliced
1/4 cup chopped flat leaf Italian parsley
1/4 cup finely chopped basil
2 tablespoon olive oil
2 tablespoon butter
1 (14.5-ounce) can cannelloni beans or butter beans, drained and rinsed
1 cup white wine
1 cup of chicken stock
salt and pepper to taste
Pinch red pepper flakes, optional
1/2 cup freshly shredded parmesan cheese

boil pasta in salted water in large pot until al dente.  In a large saucepan, heat oil on medium. 
Add garlic, onion, celery, season with salt, pepper and red pepper flakes.  Cook until onion is
transparent. Add White wine and let reduce for about 5 minutes add chicken stock and beans.
Reserve 1/2 to 1 cup starch water from pasta. Add butter. Add pasta water as needed to make a
nice broth almost scampi look to the sauce. Lastly mix in fresh herbs. Put pasta in a large serving
dish and toss with 1/4 cup parmesan cheese. Toss pasta with sauce till coated. Top with
remaining cheese.

Check out Cynthia's designer aprons and delectable cupcakes on Cupcake Provocateur!