Dish

Sagne e fagioli

Sagne pasta with beans

Sagne e fagioli is made with sagne pasta, borlotti beans, pancetta, onion, garlic, celery, carrot, tomato paste, and chicken broth. The pancetta is sautéed until crispy, and then the onion, garlic, celery, and carrot are added to the pan and cooked until softened. The tomato paste is then added to the pan and cooked until it is caramelized. The borlotti beans and chicken broth are then added to the pan and simmered until the beans are tender. The cooked sagne pasta is then added to the pan and simmered until it is cooked through. This dish is perfect for a cold winter day and can be served with a slice of crusty bread.

European cuisine› Mediterranean cuisine› Italian cuisine

Pasta

Origins and history

Sagne e fagioli originated in the Abruzzo region of Italy and is a traditional pasta and bean soup. The dish is hearty and filling, and is a great way to warm up on a chilly day.

Dietary considerations

Vegetarian (without pancetta), Gluten-free (with gluten-free pasta)

Variations

There are many variations of this dish, some of which include the addition of kale, spinach, or other leafy greens. Some recipes also call for the use of cannellini beans instead of borlotti beans.