Creamy Bean Pasta Fagiole

Ingredients

• 1 lb dried beans (Cooked until tender; use a good-quality heirloom bean such as Rancho Gordo. Alternatively substitute about 6 cups good-quality canned beans, rinsed well.)
• 8 cup water (For cooking the dried beans; reserve the flavorful cooking liquid.)
• 3 tbsp extra-virgin olive oil (Plus more for serving, if desired.)
• 1 yellow onion (Finely chopped.)
• 4 cloves garlic (Thinly sliced or finely chopped.)
• 1 tbsp fresh rosemary (Finely chopped.)
• 0.25 tsp red pepper flakes (Adjust to taste.)
• kosher salt (To taste and for seasoning the pasta water.)
• 1 Parmigiano-Reggiano rind (Use if available; remove before serving.)
• 12 oz rigatoni or penne (Use a sturdy pasta noodle; rigatoni is recommended, though penne also works.)
• 2 oz Parmigiano-Reggiano (Finely grated, for finishing.)
• black pepper (Freshly ground, to taste.)

Steps

1. 1

   If using dried beans, soak and cook them until completely tender according to the bean variety's requirements. Reserve the beans and their cooking liquid; the liquid will form part of the sauce. If using canned beans, rinse them thoroughly and substitute broth for the bean cooking liquid.

2. 2

   Heat the olive oil in a large Dutch oven or other heavy pot over medium heat. Add the chopped onion and cook gently until softened and translucent, about 5 to 7 minutes; do not let it brown deeply.

3. 3

   Add the garlic, rosemary, and red pepper flakes. Cook for about 1 minute, stirring constantly, until fragrant but not browned.

4. 4

   Add the cooked beans, the Parmigiano rind, and enough reserved bean cooking liquid or broth to make a loose, soupy mixture. Season lightly with salt and bring to a gentle simmer.

5. 5

   Simmer the beans over medium-low heat for about 15 minutes so the aromatics and Parmigiano rind flavor the liquid. The beans should be very soft and the broth savory.

6. 6

   Transfer roughly one-third to one-half of the beans and broth to a blender, or use an immersion blender in the pot, and blend until smooth and creamy. Stir the purée back into the remaining whole beans. Remove the Parmigiano rind.

7. 7

   Meanwhile, bring a large pot of well-salted water to a boil. Add the rigatoni or penne and cook until just shy of al dente according to the package directions. Reserve at least 1 cup of the pasta water, then drain the pasta.

8. 8

   Add the drained pasta to the creamy bean mixture. Cook over medium heat, stirring frequently, until the pasta is al dente and the sauce clings to it, about 2 to 4 minutes. Loosen with reserved pasta water as needed; the finished dish should be creamy rather than dry.

9. 9

   Stir in the grated Parmigiano-Reggiano and season with salt and freshly ground black pepper. Serve immediately with an additional drizzle of olive oil and more grated cheese, if desired.

Notes

The source notes that beans cooked from scratch are worth the effort and freeze well. Good-quality canned beans may be used instead; rinse them well and use broth in place of the bean cooking liquid. The finished pasta keeps well for a couple of days in the refrigerator. The recipe is described as filling and makes a generous amount.

Nutrition per serving

• main
• pasta
• vegetarian
• Italian
• comfort food
• one-pot
• make-ahead
• bean-based