Popular
Latest From the Show
Pasta e Fagioli (Cooked in the Style of Risotto - Pasta Risottat…
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Sesame Cookies | Buddy Valastro
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Shrimp Burgers | Jacques Pepin
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
Ingredients
- 1 quart chicken or vegetable stock
- 2 cups water
- 2 tablespoons EVOO – Extra Virgin Olive Oil
- 2 tablespoons butter
- 1 pound mezze penne or penne pasta
- Salt and pepper
- 1 carrot, diced
- 2 ribs celery with leafy tops, chopped
- 1 onion, chopped
- 1 small bulb fennel, chopped
- 4 large cloves garlic, chopped or sliced
- 8 to 10 leaves sage, thinly sliced
- 2 tablespoons fresh rosemary
- 1 tablespoon fresh thyme, stripped
- 1 bay leaf
- 2 tablespoons tomato paste
- 1 cup white wine
- 1 can cannellini or Roman beans (preferred brand Goya), drained
- 1 cup Parmigiano-Reggiano cheese, plus additional to pass at the table
Yield
Serves: 4-6
Preparation
Heat stock and water in a medium-size pot over moderate heat.
In a large, deep skillet, heat EVOO, 2 turns of the pan, over medium-high heat. Melt butter into the oil; when it foams, add the pasta and stir. Once golden, add vegetables, garlic and herbs. Stir 2-3 minutes to soften then add tomato paste, stir to incorporate then add wine. Stir until wine is absorbed then add 2 cups of the warm stock and water. Stir gently until absorbed. Continuing adding the warm stock and water in stages until pasta is almost al dente and starchy/creamy. Add the white beans, let them heat through a minute then stir in cheese.
Serve in shallow bowls, drizzled with more EVOO and pass more cheese at the table.
MORE:
Pasta e Fagioli with Roasted Garlic and Fennel
Pasta e Fagioli with Sausage Dumplings
Pasta e Fagioli with Mini Meatballs