This hearty stew warms up a cool night. If you’d like a thinner consistency, add more broth. Serve immediately, before the pasta soaks up the broth.
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This is a good concept and I cooked from the idea but didn't follow instructions. Generally, I mistrust recipes where pasta cooks in the final product. I find the extra starchiness unpleasant, it's really tough to control how well the pasta is cooked, and if there's enough liquid to cook the pasta then the end product is too watery. So I made this by cooking the pasta separately in salted water until al dente, preparing the rest of the stew with a fraction of the liquid, and bringing them together for 2-3 minutes of cooking at the end. I also added grated parmigiano at the end.
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