Pasta Fagioli – Sicilian Style
In Angelo’s words
(Italian Pasta & Beans)
I hope everyone had a very HAPPY NEW YEAR! I hope your holiday season was as devastating to your waistline as ours was. If it was, then I know your festivities were as great as ours. Now, what to do with all those leftovers after the holidays are over and everyone gone home? If your family is anything like ours, you have a ton of leftovers.
As per family tradition, we usually have a turkey for one of the days and a ham for the other, with what seems like no break in meals and snacks between. We had a great baked ham for Christmas and are finally down to the bone. We hate to let go of anything that tastes that great; and, believe it or not, can still get a lot of flavor and couple of meal out of it. We try not to cut too close to the bone, so as to leave a lot of meat around the bone. We’ll want to save it for our Pasta Fagioli.
The recipe actually depends on the size of the bone. If you are using the bone from a whole ham, it should be sufficient for this recipe. If you are using the bone from a half ham you might want to add a piece of salt pork to it or, make ½ the recipe.
A ½ recipe will make about a 4 qt. sauce pan. But if you are a small family or a couple and make a whole recipe it’s still great to freeze for a fast meal at another time. The trick is to cook the ditalini separately, and don’t mix it into the beans until just before serving. This way the macaroni doesn’t break down and get pasty. For additional flavor, save the fat trimmings and juices from the carved ham and freeze until you’re ready to make the Pasta Fagioli.
Pasta Fagioli – Sicilian Style
Ingredients
Method
Directions
Serving
Store the remainder in plastic freezer containers. The cooked pasta can also be refrigerated and stored in a plastic zip-lock bag for several days. If you store the beans in a container big enough for 1 or 2 servings, all you need do is place in a pan, (with a little water), bring to a boil over a medium heat, and add the ditalini right out of the zip-lock bag, the beans will be hot enough to heat the macaroni in short order.
Family notes
None yet. Notes from the family will appear here, signed and dated, and kept apart from Angelo’s words.
From the archive
Restored · 2012 capture- Originally published
- , 2:55 pm, on angelobiondo.com by Angelo Biondo (post No. 146)
- Filed under
- Family Favorites, Pasta Recipes, Snack Recipes, Soup Recipes
- Restored from
- Internet Archive capture of — view the original page
- Also captured
- : the Snack Recipes category page. Same text.
- : the Soup Recipes category page. Identical to the Snack Recipes copy.
- : the front page. Same words; one hyphen where the 2012 copies print a dash.
- : the Family Favorites category page. Same as the 2009 front page.
- : the Pasta Recipes category page. Same as the 2009 front page.
- Original notice
- Copyright © AngeloBiondo.com™ (Dec, 2008)
- Transcription
Angelo’s words are unchanged, spelling included.
- “(Italian Pasta & Beans)” was printed under the title, before the byline; it opens the introduction here.
- The recipe’s heading was the single word “Recipe”; the entry title is shown instead.
- The byline “By: Angelo Biondo” is not repeated.
- Not carried over
- The site’s standard rights notice under the copyright line.