Best Italian Pasta Stew Recipes

PASTA E CECI (ITALIAN PASTA AND CHICKPEA STEW)

Steps:

• Heat the oil in a large stock pot or Dutch oven over medium. Add the onion and cook, stirring occasionally, until softened but not taking on any color, 4 to 5 minutes. Add the garlic, rosemary and red-pepper flakes, and cook 1 minute more. Season well with salt and pepper.
• Stir in the tomatoes and the chickpeas, breaking up the tomatoes with the back of a spoon or spatula and smashing about 1/2 cup of the beans.
• Add 3 cups water and bring to a boil over high. Add the pasta and simmer, stirring often to make sure nothing sticks to the bottom of the pan, until the pasta is al dente, about 10 minutes. The water will mostly be absorbed by the pasta, but if you prefer it brothier, you can add 1/2 to 1 cup water and simmer until warmed through, 1 minute more. Season to taste with salt and pepper.
• Add the escarole and stir until wilted. Taste and adjust seasonings accordingly. Ladle into bowls and top with grated cheese and a drizzle of olive oil.

ITALIAN PASTA-BEAN STEW

Steps:

• In 3-quart saucepan, heat oil over medium-high heat. Add bell peppers, onion, zucchini and pepper flakes; cook 5 minutes, stirring occasionally, until tender. Add tomatoes and broth. Heat to boiling; reduce heat. Cover; simmer 20 minutes.
• Using fork, break up larger pieces of tomato. Stir in pasta. Cover; cook 12 minutes. Remove from heat.
• Stir in beans, spinach, basil, vinegar and salt. Cover; let stand 2 minutes. Sprinkle individual servings with Asiago cheese.

ONE-POT PASTA E FAGIOLI (ITALIAN BEAN AND PASTA STEW)

Steps:

• Combine the water and 1 1/2 tablespoons salt in a large mixing bowl and stir to dissolve the salt. Add the beans, cover the bowl, and let stand at least 6 hours or overnight. Preheat the oven to 325°F. In a heavy stock pot or Dutch oven over medium heat, cook the bacon. Once all the fat has rendered, remove the bacon with a slotted spoon and drain on a paper towel-lined plate. Pour off all put one tablespoon of bacon fat. Cook the onions slowly with 1/2 teaspoon of salt start to caramelize and turn golden brown, 15 to 20 minutes. Add the celery and cook just until the celery is softened, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds. Remove half of the onion mixture and reserve with the bacon. Deglaze the pan with one cup of wine or water, scraping up any brown residue that has formed on the bottom of the pan. Drain and rinse the beans and pour them into the pot with the remaining onions. Add the bay leaf, 1 teaspoon of salt, and enough water to cover the beans and onions by 1 inch. Cover the pot and transfer to the oven. Cook for 1 hour, then begin checking the beans for doneness. Check the beans every 15 minutes until they are completely soft and creamy. (This can take up to 2 1/2 hours depending on the age and exact variety of your beans.) → Make-Ahead Tip: At this point, the soup can be chilled and refrigerated for a day or two before serving. The soup (or a portion of it) can also be frozen for up to three months. Set the pot of cooked beans over medium-high heat on the stovetop. Add the bacon, reserved onions, thyme, pasta, and 1 teaspoon of salt. Cook, stirring occasionally, until the pasta is al dente. Add more water if necessary so the pasta is submerged. Add the spinach to the pot and stir until it is wilted. Remove the bay leaf and the thyme stems. Taste and add more salt and pepper if desired. This stew will keep for one week refrigerated.

ITALIAN PASTA STEW

Steps:

• Cook sausage links according to package directions; drain, cut into 1/4-inch slices and set aside.
• In a large saucepan, sauté onions in oil until tender, about 3 minutes.
• Add potatoes, carrots and continue to cook for about 1 minute.
• Stir in tomatoes, water, pasta, zucchini and sausage.
• Bring to a boil; reduce heat.
• Cover and simmer for 6-8 minutes or until pasta is tender.
• Spoon stew into serving bowls and sprinkle with Parmesan cheese.
• Serve.