Spaghettio’s could never.This is my big kid/adult version of spaghettio’s, which is also kind of like pasta e fagioli, and also kinda like pasta alla rossa. Thanks to some of my favorite power ingredients, this creamy, tomatoey, hearty pasta is high in protein, fiber, and flavor, and it only takes 30 minutes to make. Plus, it’s all done in one pot. I mean, it pretty much checks every box. Think it’s time the kid in you got an upgrade.
Cook the aromatics. To a large saute pan over medium low heat, add the butter and olive oil. Once melted, add the onion and red pepper flake, season with salt, and cook, stirring occasionally, until the onions are translucent and smaller in size (about 5 minutes). Add the garlic and cook until fragrant (about a minute).
Boil the pasta. Add the bone broth to the saute pan and bring to a boil. Once boiling, add a big pinch of salt and the ditalini and stir. Cook the pasta, stirring frequently to prevent sticking, until almost all the liquid has been absorbed and the pasta is al dente.
Finish. Once the pasta is done cooking, add the beans, passata, and both cheeses and stir to combine. Taste for seasoning and add more salt, red pepper flake if you’d like, then serve with torn fresh basil and some cracks of black pepper.
Notes
If you used another type of pasta, you may need to adjust the amount of bone broth. If you do, compare cooking times and adjust accordingly.
I'm a big eater, a huge fan of pasta (and mac n cheese), and I'm on a mission to prove that indulgence and balance can exist well together without silly restrictions or dieting. Life's too short to eat bad food!
