Campfire One-Pot Pasta e Fagioli

By Sprig Originals ✓ · cooked up in Sprig

A thick, cosy tomato-and-white-bean pasta cooked start to finish in one pot on the campfire grate or a two-burner camp stove. Everything comes from cans and the dry bag, so nothing needs a cooler, and the pasta cooks right in the sauce for a stew you eat with a spoon. Pepperoni renders down first and seasons the whole pot.

Ingredients

• 2 tbsp olive oil
• 4 oz sliced pepperoni, roughly chopped
• 1 medium yellow onion, diced
• 3 cloves garlic, chopped
• 2 tsp dried Italian seasoning
• 1 28 oz can diced tomatoes, with juice
• 3 cups water
• 1 1/2 cups ditalini or other small pasta
• 1 15 oz can cannellini beans, drained
• 3/4 cup grated parmesan

Instructions

1. Set a large pot or Dutch oven on the campfire grate over medium coals, or on a camp stove over medium heat. Add the olive oil and pepperoni and cook 3 minutes, stirring, until the edges curl and the fat turns orange.
2. Add the onion and cook 5 minutes until soft, then stir in the garlic and Italian seasoning and cook 30 seconds until fragrant.
3. Pour in the canned tomatoes with their juice and the water. Bring to a rolling boil, about 5 minutes over a hot spot in the fire.
4. Stir in the pasta and cook at a steady bubble for 10 to 12 minutes, stirring every minute or two and scraping the bottom so nothing sticks. Pull the pot toward a cooler part of the grate if it boils too hard.
5. Stir in the beans and cook 3 minutes more, until the pasta is tender and the sauce is thick and stewy. Take the pot off the heat, stir in half the parmesan, taste and add salt and pepper if needed, then scatter the rest of the cheese on top and let it sit 3 minutes before serving.

Chef's tips

Nutrition (per serving, estimated)

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