Pasta Fazool

A traditional Italian stew of pasta and beans featuring spicy 'nduja sausage, fresh cavatelli, and aromatic vegetables.

Italian Main Course Pasta Beans Stew

Estimated Nutrition

Calories

546.2

kcal / serving

2184.8 kcal total

Carbs

66.5g

per serving

266 g total

Fat

21.3g

per serving

85.2 g total

Protein

22.1g

per serving

88.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tsp

Tomato Puré

Dairy

120

Egg Yolk

from about 6 large eggs

GrainsCereals

130

Semolina

130

00 Flour

LegumesPulses

400

Borlotti Beans

tinned

Liquids

1.5

Chicken Stock

Meat

Nduja

chopped; can substitute with pancetta

NutsSeeds

pinch

Dried Chilli Flakes

clove

Garlic

crushed

tsp

Salt

to taste

tsp

Pepper

to taste

tbsp

Micro Basil Cress

tbsp

Micro Baby Red Vein Sorrel

OilsFats

tbsp

Extra Virgin Olive Oil

plus extra for finishing

Vegetables

0.5

piece

Onion

finely chopped

stalk

Celery

including leaves, finely chopped

piece

Carrot

grated on a fine microplane

125

Tomato

tinned, skinned and de-seeded

Method

Garnish with basil, sorrel, and a drizzle of extra virgin olive oil.

Drain the pasta and combine with the beans and some stock to achieve a thick consistency.

Cook 150g of the pasta in the boiling stock for 8-10 minutes.

Stir in the tomatoes and tomato purée, cook for two minutes, and season with salt and pepper.

Mix the cavatelli ingredients in a bowl to form a dough and rest in the fridge for one hour.

Add beans and enough stock to cover, cook for 10 minutes, then mash one third of the beans back in.

Render the 'nduja fat in a pan, then sauté the onion, celery, carrot, chilli, and garlic until soft.

Bring the chicken stock to a boil in a saucepan.

Roll the dough into batons, cut into 1cm pieces, and shape into small shells using a knife.