Servings:four.
Push the pasta down into the soup to keep it submerged rather than adding more water, which would dilute the stew’s flavor.
This dish has been "on rotation" in our house since it was first published in 1999. Consistently flavorful and satisfying.
Very good and easy to fix. I knew we would have leftovers so I cooked the pasta separate and adjusted the recipe by reducing the water by one cup. I don't like soggy pasta so better to cook it separately and not have it sitting in the leftover stew. Worked perfectly. Like another noter suggests, be sure to have some good bread to go with this.
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