RECIPE: PASTA FAGIOLO

INGREDIENTS
- 1 Tablespoon butter
- 1 Tablespoon extra virgin olive oil
- 2 Ounces pancetta, small dice
- 2 Medium carrots, small dice
- 2 Celery stalks, small dice
- 1 Onion, small dice
- 6 Garlic cloves, minced
- ½ Tablespoon chili flakes
- 6 Sprigs parsley leaves, minced
- 1 Sprig rosemary leaves, minced
- 2 Sprig thyme leaves, minced
- 1 Bay leaf
- 6 Ounces Stancato’s Pinot Grigio
- 14 Ounces Stancato’s Premier sauce
- 1 Parmiggiano rind – 2 oz
- 14 Ounces chicken stock
- 3 Ounces small pasta shells
- 19 Ounces can cannellini beans
- ½ Small head escarole
DIRECTIONS
- Heat medium pot over medium heat. Add olive oil and butter.
- Sweat pancetta until most of the fat is rendered.
- Add carrot and celery.
- Once tender, add onion and sweat until translucent.
- Add garlic and herbs.
- Once all vegetables caramelize, deglaze with wine and reduce for about 5 minutes.
- Add Premier sauce and chicken stock. Bring to a simmer and add pasta.
- Cook about 15-20 minutes until pasta is cooked through.
- Add escarole and cook another minute.
- Remove parmiggiano rind and bay leaf.
- Garnish with grated parmiggiano and a drizzle of olive oil.
- Enjoy!