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Pasta e Fagioli with Smoked Ham Hock
80% authentic · Italian
A deeply flavorful variation of Pasta e Fagioli, enriched by the smoky, savory essence of a slow-cooked ham hock.
Ingredients
- Smoked ham hock1 lb
- Borlotti beans1.5 cups dried
- Yellow onion1 large, chopped
- Carrots2 medium, chopped
- Celery stalks2, chopped
- Garlic5 cloves, minced
- Canned San Marzano tomatoes1 (28 oz) can, crushed
- Water or chicken broth8 cups
- Ditalini or other small pasta1 cup
- Bay leaf2
- Fresh sage leaves4-5
- Pestofor garnish (optional)
- Saltto taste
- Black pepperto taste
Steps
- 1
Rinse the smoked ham hock. Place it in a large pot with 8 cups of water or broth, bay leaves, and sage leaves. Bring to a boil, then reduce heat and simmer for 1.5 to 2 hours, or until the meat is tender and falling off the bone. Skim any impurities.
- 2
Remove the ham hock from the pot. Once cool enough to handle, shred the meat and discard the bone and skin. Strain the broth and set aside.
- 3
Soak borlotti beans overnight, then drain and rinse.
- 4
In the same pot (cleaned), sauté chopped onion, carrots, and celery in a little oil (or rendered fat from ham hock if available) until softened, about 10 minutes.
- 5
Add minced garlic and cook for 1 minute until fragrant.
- 6
Stir in crushed San Marzano tomatoes and the soaked borlotti beans. Add the reserved ham hock broth.
- 7
Bring to a boil, then reduce heat, cover, and simmer for 1 hour, or until beans are tender.
- 8
Add the shredded ham hock meat and the small pasta. Cook according to pasta package directions until al dente.
- 9
Season with salt and black pepper to taste. If desired, mash some beans to thicken.
- 10
Serve hot in bowls, garnished with a swirl of pesto if desired.
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