Pasta e Fagioli

It has been a while since we had Pasta e Fagioli for dinner, but tonight felt like the right time to bring it back to the table. We followed a recipe from New York Times Cooking, and I have to say—it was perfect.

The seasonings were spot on, creating that deep, comforting flavor that defines this dish. As I was eating, I couldn't help but think of my father. He really appreciated a well-made bowl of Pasta e Fagioli, and I truly think he would have loved this version.

I scaled the recipe back by half for the two of us, which ended up being just the right amount. We even managed to save enough leftovers for one very lucky lunch tomorrow!

Ingredients-

• 2 ounces diced pancetta

• 4 cups chicken broth

• 1 (28-ounce) can whole, peeled tomatoes

• 8 ounces short pasta, such as elbows or ditalini

• ¼ teaspoon Italian seasoning or dried oregano

• Salt and black pepper

• 2 (15-ounce) cans cannellini or pinto beans

• 1 teaspoon red wine vinegar

• Grated Parmesan and chopped parsley (optional), for serving 

Method-

1. In a large Dutch oven or pot, heat the bacon and garlic over medium-high. 

2. Stir occasionally until golden and crisp, 3 to 6 minutes. 

3. Reduce the heat if the bottom of the pot is getting too dark.

4. Add the broth, tomatoes, pasta, Italian seasoning, and a pinch each of salt and pepper. 

5. Bring to a boil over high. 

6. Meanwhile, drain and rinse the beans and add those in, too.

7.  Reduce to a lively simmer over medium-high and cook until the pasta is al dente, 7 to 9 minutes. 

8. Stir often, scraping the bottom of the pot to keep the pasta from sticking and mashing some of the tomatoes and beans against the side of the pot.

9. Off the heat, stir in the vinegar. 

10. Season to taste with salt and pepper. 

11. Divide among bowls, then top with Parmesan and chopped parsley, if using.

Sweet Cherry Tomato and Sausage Bake

I was looking back through my archives and realized I have been making this recipe since Wednesday, April 22, 2009.

The photo from Wednesday, April 22, 2009.

That means I’ve been sharing my kitchen adventures on this blog for 17 years! It’s wild to think about how much has changed since then. It seems the current trend is to post a quick video of yourself cooking, and while I do enjoy watching those, I find myself missing the era of the written post. There’s a certain nostalgia in sitting down to read a story behind a meal rather than just watching it in a 30-second loop.

This particular dish has stood the test of time for a reason. It’s simple, reliable, and always hits the spot. The original recipe can be found over at The Food Network, but it has become such a permanent part of my rotation that I could probably make it in my sleep by now.

Ingredients-

1 pound lovely ripe cherry tomatoes, mixed colors if you can find them

2 sprigs each fresh thyme, rosemary, and bay

1/2 tablespoon dried oregano

4 good-quality coarse Italian pork sausages

Extra-virgin olive oil

Balsamic vinegar

Sea salt and freshly ground black pepper

Method-
Preheat the oven to 375 degrees F. 

Get yourself an appropriately sized roasting pan, large enough to take the tomatoes in 1 snug-fitting layer. 

Put in all your tomatoes, the herb sprigs, oregano, and sausages. 

Drizzle well with extra-virgin olive oil and balsamic vinegar and season with salt and pepper. 

Toss together, then make sure the sausages are on top and pop the pan into the oven for half an hour. 

After this time, give it a shake and turn the sausages over. 

Put back into the oven for 15 to 30 minutes, depending on how golden and sticky you like your sausages.

Once cooked, you'll have an intense, tomatoey sauce. 

Check the seasoning and serve either with a good-quality loaf of bread warmed through in a low oven for 10 minutes (great for mopping up the sauce!) or with mashed potato, rice or polenta, a green salad and a nice glass of wine.