Name: Classic Italian Pasta e Fagioli
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 115g (4 oz) pancetta, finely diced; 2 tablespoons (30ml) extra-virgin olive oil, plus more for finishing; 1 medium yellow onion, finely diced (approx. 150g); 1 medium carrot, peeled and finely diced (approx. 60g); 1 stalk celery, finely diced (approx. 50g); 3 cloves garlic, minced; 1 sprig fresh rosemary, whole; 1/4 teaspoon (1g) crushed red pepper flakes; 240ml (1 cup) canned crushed tomatoes (San Marzano preferred); 2 cans (440g/15.5 oz each) cannellini beans, rinsed and drained; 1.2 liters (5 cups) high-quality chicken or vegetable stock; 170g (6 oz) ditalini pasta; 1 teaspoon (6g) Diamond Crystal kosher salt, plus more to taste; 1/2 teaspoon (1g) freshly ground black pepper; 40g (1/2 cup) freshly grated Parmigiano-Reggiano, plus more for garnish; 4 fresh rosemary sprigs, for garnish

Magic Sous

Classic Italian Pasta e Fagioli — Magic Sous