Pasta Fagioli

I ran across the inspiration for this recipe online several years ago. I've tinkered with it quite a bit to make it quick and easy to prepare, lower in fat, and flavorful. The ingredients keep for weeks in the fridge, so it makes an excellent emergency cupboard meal. It's definitely become a family fave!

Pasta Fagioli

Ingredients:

1 pound pasta (my favorite is rigatoni, but any similar pasta works)
1 tablespoon olive oil
1 small onion, halved and thinly sliced
1 teaspoon bottled minced garlic
6 ounces 70% less fat pepperoni, quartered
1 (15-ounce) can tomato sauce
1(15-ounce) can cannellini beans, drained (and rinsed, if desired)
1/4 cup red wine
1 teaspoon Italian seasoning
1/4 teaspoon fresh-ground four-peppercorn seasoning
1/2 cup shredded fresh Parmesan cheese

Directions:

Prepare pasta according to manufacturer's directions. Meanwhile, saute onion, garlic, and pepperoni in olive oil over medium-high heat in a large skillet until onion is just tender, about 5 minutes, stirring often. Add tomato sauce, beans, wine, Italian seasoning, peppercorn, and cheese and simmer until pasta is cooked. Drain pasta and add to sauce. Stir well to combine.

Buon appetit! :)