SOPPRESSATA SANDWICHES RECIPES

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PASTA "FAZOOL" RECIPE | JEFF MAURO - FOOD NETWORK



Pasta "Fazool" Recipe | Jeff Mauro - Food Network image

Provided by Jeff Mauro, host of Sandwich King

Total Time 1 hours 5 minutes

Prep Time 10 minutes

Cook Time 55 minutes

Yield 4 servings

Number Of Ingredients 14

6 ounces pancetta, diced
1 small yellow onion, finely diced
1 teaspoon dried Italian seasoning
1/2 teaspoon red pepper flakes
Kosher salt
3 cloves garlic, minced
1/4 cup dry white wine
2 cups chicken stock
Two 15-ounce cans cannellini beans, drained and rinsed
One 15-ounce can crushed tomatoes
3/4 cup ditalini or other small pasta
1 cup grated Parmesan cheese (about 2 ounces)
1 cup roughly chopped fresh basil
Soppressata Sandwiches, for serving, recipe follows

Steps:

  • Cook the pancetta in a large Dutch oven over medium heat, stirring occasionally, until the fat has rendered and the pancetta is crisp, about 5 minutes. Remove the pancetta to paper towels to drain, reserving the fat in the pot.
  • Add the onion, Italian seasoning, red pepper flakes and a couple pinches of salt to the pot and saute, stirring frequently, until the onion is translucent, 8 to 10 minutes. Add the garlic and saute until fragrant, about 15 seconds.
  • Deglaze the pot with the wine and bring to a simmer, scraping the bottom of the pot with a wooden spoon.
  • Add the chicken stock, beans, tomatoes and 1 cup water to the pot. Increase the heat to medium high and bring to a boil, then reduce the heat to medium low and simmer until slightly thickened, about 30 minutes.
  • Puree the soup with an immersion blender, about 30 seconds, keeping at least half of the beans intact (or puree in a regular blender, then return to the pot). Add the pasta and cook until al dente, 8 to 12 minutes. Stir in the pancetta and half each of the parmesan and basil. Adjust the seasoning, if necessary, and garnish with the remaining parmesan and basil.
  • Serve with Soppressata Sandwiches.
  • Split open and quarter 1 baguette. Layer thick slices of sharp provolone and thinly sliced soppressata on the bread. Add some baby arugula and drizzle with sweet Italian vinaigrette.

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