Pasta Fagioli Ninja Style By The Don Recipe

Ingredients

1 bag Bob’s Red Mill Large Lima Beans, 26oz bag

1 pound Italian Sausage, Spicy (Boulder if they have it) smushed into little bits.

1 package Ham Shank, cut the meat from the bone’s into small pieces. 1 package, or 2 large Pork Shanks.

1 pound De Cecco Pasta, of your choice. Cooked very Al Dente. The soup will cook it to perfection later.

2 pinches Parmigiano-Reggiano aged cheese, grated over the soup for flavor.

1 pinch Crushed Red Chili Peppers, to taste.

Rinse and clean the bag of beans in cold water

Soak beans at least overnight in a large bowl. 4 cups of water for every 1 cup of beans.

Place Italian Sausage, SHANKE BONES ONLY, and ½ of the beans in the Ninja.

Add enough water to just cover the beans and sausage.

Set Ninja to Pressure Cook at Hi for 25 minutes.

Set Ninja to have a slow cool down for 20 minutes.

Add the rest of the beans, and the *** pork chunks form the Shanks*****.

Fill Ninja to just an ⅛" from the Max line with water.

Set Ninja to Pressure Cook at Hi for 20 minutes.

Set Ninja to have a slow cool down for 20 minutes. (no keep warm, power off)

Cook the Pasta to a very firm Al Dente, drain (rinse???) and cool.

Place ½ cup of cool pasta in the bottom of a bowl.

Fill the bowl with the HOT é Fagioli from the Ninja. (pasta will finish cooking to perfection on it’s own)

Sprinkle Parmigiano-Reggiano on top.

Add some Crushed Red Chili 🌶 flakes to taste for more heat.

A slice of Bread & Butter with a glass of wine. Will have you going back for seconds.

Mama Mia, is this a great meal. 🇮🇹