Mom's Pasta E. Gagiolo
Why I Love This Recipe
I found this recipe in a Democratic Women's Cookbook, I loved it so much! I have shared this recipe with so many people I don't think I could actually count. Life has a way of coming full circle. In 1997, St. Joseph's Church in South Troy, NY was celebrating it's 150 anniversary to make it special our pastor at the time thought a cook book would be wonderful. My sister, Debbie was on the committee, we used it as a way to help get all our old family recipes in it so that they were in one place. I forgot to submit the recipe.
We inside the pages of this book, I found my Pasta E. Gagiolo recipe by another parishioner. Thanks Mary!
Ingredients You'll Need
8 strips bacon, cut into bite size pieces
1 large onion, diced
6 Cups chicken broth or stock
2 oz of white wine, one you prefer
1/4 tsp salt, or to taste
1/2 tsp black pepper, fresh ground preferred
1 tsp dried oregano
1/4 tsp crushed red pepper, or to taste
1/2 tsp dried basil
1 tsp dried parsley
1 Tbsp olive oil
1/2 Cup grated Romano or Parmesan cheese
2 garlic cloves, finely chopped
1 (28 oz) can of peeled tomatoes, crushed.
1 (14 oz) can of Cannellini beans, drained and rinsed
8 oz ditalini (pasta shaped like a short tube)
In a large pot, saute bacon pieces and onion in olive oil. Just before they brown, add chopped garlic. Let brown, then turn heat off and add wine, seasonings, chicken broth and tomatoes. Turn heat back on and bring mixture to a boil. Lower heat and simmer for about 5 minutes. Add white beans and let simmer for 3 more minutes. Cook pasta separately, according to directions on box, until al dente. Drain and add to soup. Stir and serve. Sprinkle bowls with grated cheese.