Rita's Pasta Fagioli

Dan F


serve over cooked ditalini pasta and top with freshly grated pecorino Romano cheese.
I think you will be surprised when you see your kids love this dish too. My mother made this dish for me since I could chew and nearly forty years later I still look forward to eating it. My nephews ask for it all the time. Since my mother isn't here to make it anymore, my husband asked me to post it here so others can enjoy. Let us know what you think.

☆☆☆☆☆ 0 votes
4 to 6
15 Min
1 Hr 30 Min
Stove Top


1/4 lb
(imported italian) prosciutto cut into small pieces
2 can(s)
cannellini beans
1 can(s)
28 oz san marzano tomato sauce
1/4 c
good quality olive oil
4 clove
garlic sliced thin ( i use a razor blade, "silly i know"
1 can(s)
water, use 28 oz tomato can
2 Tbsp
better than bouillon chicken base(mixed in can of water)
2 tsp
garlic powder
1 box
ditalini pasta, cooked and drained
2 Tbsp
(freshly) grated parmesan or pecorino romano cheese


1Add thinly sliced garlic to big pot with olive oil (I use a Dutch oven) on low heat
2Add prosciutto to pot with the garlic, increase heat and cook until garlic is slightly browned
3Add tomato sauce and fill can with warm water, dissolve the chicken base in this can of warm water and pour into the pot
4Stir in the garlic powder and cook about 15 min until bubbles appear then turn heat to low and cook another 30 min uncovered
5Add more garlic powder or chicken base to taste (if needed)
6Rinse and drain beans, add them to pot and cook another 30 min uncovered. If you want a thicker sauce mash some of the beans in the pot while cooking
7To plate I like fresh basil and freshly grated pecorino Romano I have learned through the years how important it is to use ingredients like a GOOD GRADE olive oil "WOW" what a difference and "freshly grated cheese" as opposed to store grated, fresh basil ect...

About Rita's Pasta Fagioli

Course/Dish: Other Main Dishes
Main Ingredient: Pasta
Regional Style: Italian
Dietary Needs: Dairy Free
Other Tag: For Kids