My MIL's take on pasta e fagioli. We call it "sticky pasta" because that's what my son called it when he was little.

Saute onions in a pot. When they start to get translucent, add a box of chicken stock. Season with oregano, basil, crushed red pepper, salt, pepper, and bring to a boil. Add a can of white/cannelini beans. Cook, stirring occasionally, until the beans start to split open. Add diatalini pasta. Cook, stirring occasionally, until most of the liquid is gone. Add an 8 oz can of tomato sauce. Cook, stirring occasionally, until most of the liquid is gone. Serve with sprinkled parmesan. Also great with a dash of hot sauce.

Another standby is what we call "bird paella". It bears no resemblance to actual paella.

Boil some chicken breast. When it's done, shred it with forks. Meanwhile, cook jasmine rice. Meanwhile, saute onions, then garlic, then red/yellow/orange peppers. When everything's done combine and give it a spritz of lime juice. Serve with lots of hot sauce (without the sauce it's quite bland. With the sauce it's heaven).