Chef Nick Stellino

Pasta e Fagioli

Warm the oil and red pepper flakes in a saucepan over medium heat for 1 minute.

Add the garlic, stir, and cook for 2 minutes.

Stir in the carrots, celery, and onions and cook 2 minutes.

Add the thyme and rosemary. Stir and cook 2 minutes.

Add the yellow and green pepper, stir, and cook 2 minutes.

Add the sausage. Stir well while cooking for 3 minutes to break into small pieces.

Stir in the wine and cook for 2 minutes.

Pour in the tomato sauce and chicken stock. Increase heat to high, stir, and bring to a boil.

After reaching a boil, reduce heat to medium-high, stir in the beans, and cook for 2 more minutes.

Add the pasta. Cook for 10 more minutes, stirring gently every few minutes.

Serve in a pasta bowl, topped with chopped parsley and, optionally, 1 teaspoon of extra virgin olive oil.

3 tablespoons extra virgin olive oil

1/4 teaspoon red pepper flakes

4 garlic cloves, thickly sliced

1/4 cup chopped carrots

1/4 cup chopped celery

1/4 cup chopped onions

1/2 tablespoon chopped fresh thyme

1/2 tablespoon chopped fresh rosemary.

1 cup chopped yellow bell pepper

1 cup chopped green bell pepper

1 pound Italian sweet or spicy sausage,removed from casing

1/2 cup white wine.

1 cup tomato sauce

1-1/2 cups chicken or beef stock

1 pound canned cannellini beans or white northern beans, drained

1 cup of ditalini pasta, elbow pasta, or spaghetti broken into 1” pieces

2 tablespoons chopped fresh parsley or chives

2 tablespoons extra virgin olive oil (optional)