Pasta e fagioli with wagon wheel pasta kicks off Wild West Week here on Cupcake Project. “Wait,” you say, “Isn’t pasta e fagioli an Italian dish (meaning pasta and beans) that is most notably found at Olive Garden?” Yes, astute reader, you are correct. But focus, if you will, on the wagon wheels (rotelle):
Can you now picture covered wagons slowly rolling through the open plains? If you can’t see it yet, don’t worry, we’ll work on it more later in the week. You’ll get it! I’m sure the Wild West cupcakes will help.
About Pasta e Fagioli
As the weather turns cooler, it’s time again to think about warm, homey soups and stews. Pasta e fagioli is comfort food at its finest. It’s loaded with both beef and veggies and doesn’t hit you with any strong or exotic flavors (unless you go heavy on the Tabasco sauce). The recipe makes nine quarts – so get out a big stock pot and cook it up to share with friends, or freeze some to enjoy on that first snowy day when you don’t want to leave the house.
Pasta e Fagioli Recipe
I got the recipe for the the pasta e fagioli from my Taste and Create partner this month, Glenda of Busy-At-Home (she got it from Recipezaar). I am including the recipe below with my changes in red. You’ll see that I cut down the recipe considerably and I also made it a bit thicker than the original version.