|Soppressata Pasta Fagioli
4 ounces soppressata, diced small
1 small onion, diced small
4 large garlic cloves, roughly chopped
1/4 teaspoon red pepper flakes
1 28-ounce can of crushed or diced tomatoes
2 cups chicken stock or vegetable broth
1 teaspoon dried oregano
1/2 teaspoon dried basil
4 cups cooked white beans
8 ounces small tubular pasta like ditalini or elbow macaroni
Coarse salt and freshly grated black pepper
Shaved Parmigiano-Reggiano for serving
Set a Dutch oven or large, wide saucepot over medium-high heat. Add the soppressata and cook for 1 to 2 minutes, just to brown slightly and to render some fat. Add the onions and drop the heat to medium. Sweat the onions with the soppressata for 5 minutes. Add the garlic and red pepper flakes and sweat an additional 1 to 2 minutes.
Stir in the tomatoes, stock, oregano, basil and beans. Bring to a low simmer and cover. Simmer for 30 minutes.
Add the pasta, cover and cook for about 5 minutes or until the pasta is tender. Season to taste with salt and pepper.
Ladle the pasta fagioli into warm bowls, top with Parmigiano-Reggiano and serve with bread for sopping up the leftover sauce. Serves 4 to 6 - Tara Mataraza Desmond