Ingredients
- 1 tablespoon oil (olive oil)
- 3 ounces bacon, finely chopped
- 1 to 2 Italian sausage links
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- 1/4 teaspoon red chili pepper flakes, to taste
- 1 can (28 ounce) diced tomatoes
- Parmesan rind (one piece about 5 X 2 inches)
- 1 can (15 ounce) cannellini beans, drained and rinsed
- 1 quart chicken broth, low sodium
- 1 quart water
- 1 teaspoon salt
- 8 ounces dry pasta (small type pasta, such as ditalini)
- 1/4 cup chopped fresh parsley
- Ground black pepper, to taste
- Grated parmesan cheese, to pass at table
How to Make
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Step 1: Heat the oil in a large pot over medium-high heat, then add the pancetta and sausage. Saute until lightly browned.
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Step 2: Add the onion, continue cooking, stirring occasionally, until softened, about 5 minutes. Add the garlic, oregano, and pepper flakes. Saute one minute.
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Step 3: Add the tomatoes and deglaze the bottom of the pan.
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Step 4: Add cheese rind, beans, and simmer 10 minutes.
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Step 5: Add the stock and water, bring to a boil, then add pasta and cook until tender, according to package directions.
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Step 6: Remove from heat and discard cheese rind.
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Step 7: Stir in parsley and black pepper.
We hope you enjoy this recipe!
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