Pasta y Fagioli

Finding a good pasta y fagiloi recipe has been as difficult as finding a good pizza dough recipe. My quest ended yesterday after I found an Olive Garden knock-off recipe that I tweaked by using ground turkey and chicken stock instead of beef products. The end product was top notch, and I am proud to share.


Pasta y Fagioli

1-1/2 tbs olive oil
1 cup finely chopped onion
1 cup finely chopped carrot
1 cup finely chopped celery
1 lb ground turkey
5 cups chicken stock
24 oz. canned crushed or pureed tomatoes
3 tsp parsley
3 tsp oregano
splish-splosh of pepper sauce (Tabasco or Frank's Red Hot)
1/2 dry ditalini pasta

Cook the pasta per directions on the box and rinse with cold water. Put aside.

In a large dutch oven, add the EVOO and turn heat to medium. Add the trilogy, (the carrots, celery, and onion) and saute for about 5 minutes or until soft. Add the ground turkey and brown. When the turkey is cooked, add the stock, tomatoes, beans, oregano, parsley, and hot sauce. Bring to a boil, then simmer for forty-five minutes stirring occasionally. Then add the pasta, bring back to a boil, and serve. Top with parmesan or romano cheese and serve with some crusty bread.